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Vegetarian Pesto Pasta With Zucchini – Bright, Fresh, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 ounces pasta (spaghetti, penne, or fusilli)
  • 2 medium zucchini, halved lengthwise and sliced into half-moons
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 1/2 teaspoon red pepper flakes (optional, adjust to taste)
  • 1/2 cup basil pesto (store-bought or homemade)
  • 1/2 cup grated Parmesan or Pecorino Romano, plus more for serving
  • Zest and juice of 1/2 lemon
  • 1/2 cup reserved pasta cooking water, as needed
  • Kosher salt and freshly ground black pepper
  • Handful of fresh basil leaves, torn (optional)
  • Toasted pine nuts or chopped almonds for topping (optional)

Method
 

  1. Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente. Reserve about 1 cup of pasta water, then drain.
  2. Sauté the zucchini: While pasta cooks, heat olive oil in a large skillet over medium-high. Add zucchini and a pinch of salt. Cook 5–7 minutes, stirring occasionally, until golden in spots and tender-crisp.
  3. Add aromatics: Lower heat to medium. Stir in garlic and red pepper flakes. Cook 30–60 seconds until fragrant—don’t let the garlic brown.
  4. Combine with pasta: Add drained pasta to the skillet with the zucchini. Toss to coat, then add the pesto and a splash (2–4 tablespoons) of reserved pasta water. Toss until glossy.
  5. Finish with brightness: Stir in lemon zest and juice, plus the grated cheese. Add more pasta water, a tablespoon at a time, until the sauce clings to the pasta silkily.
  6. Season and serve: Taste and adjust with salt and pepper. Top with extra cheese, torn basil, and toasted nuts if you like. Serve warm.