Roasted Zucchini Pesto Pasta

Name: Roasted Zucchini Pesto Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 12 oz pasta of choice; 2 medium zucchinis, sliced; 3 tablespoons olive oil; Salt and pepper to taste; 2 cups fresh basil leaves; 1/2 cup grated Parmesan cheese; 1/3 cup pine nuts; 2 garlic cloves; 1/2 cup olive oil; Salt and pepper to taste

Highlighted under: Healthy & Light

I absolutely love creating quick and delicious meals that highlight fresh ingredients, like this Roasted Zucchini Pesto Pasta. The combination of flavors from the roasted zucchini and the vibrant pesto sauce creates a dish that is satisfying yet light. I enjoy making this recipe during the summer months when zucchini is at its peak, and fresh basil is abundant. It’s a breeze to throw together and can easily impress guests, making it one of my go-to recipes for any occasion.

Created by

Sloane Patterson

Last updated on 2026-01-15T16:16:19.005Z

When preparing this Roasted Zucchini Pesto Pasta, I discovered that roasting the zucchini brings out its natural sweetness, adding depth to the dish. I always toss the zucchini with a bit of olive oil, salt, and pepper before roasting it at a high temperature to achieve that perfect caramelization. It truly enhances the flavor profile and transforms a simple vegetable into something extraordinary.

One tip I can share is to use homemade pesto whenever possible. The freshness of homemade pesto elevates the dish to a new level that store-bought versions just can’t match. I love to make a large batch of pesto and freeze it in ice cube trays for quick access in the busy weeks!

        Why You'll Love This Recipe
        Generous portions of hearty zucchini add a nutritious twist.
Bright, fresh pesto complements the roasted flavors perfectly.
Simple to prepare, yet impressive enough for dinner parties.

      

Maximizing Flavor with Roasting

Roasting the zucchini is an essential step in this recipe, as it brings out the natural sweetness and enhances the overall flavor profile. When you roast at 425°F (220°C), keep an eye on your zucchini. You want to remove them when they develop delightful golden edges and a slightly crispy texture, which should take about 20 minutes. This caramelization creates a depth of flavor that pairs beautifully with the fresh pesto.

To ensure even roasting, lay the zucchini slices in a single layer without overcrowding the baking sheet. If they’re too close together, they will steam instead of roast, which can dilute the flavor. If you prefer a bit more complexity, consider adding a sprinkle of garlic powder or some crushed red pepper flakes to the zucchini before roasting for an extra kick.

Crafting a Perfect Pesto

The key to a vibrant pesto lies in its freshness, which is why using the finest basil leaves you can find significantly enhances the flavor. When preparing your pesto, I recommend tearing the basil leaves instead of chopping them to prevent bruising, which can lead to a bitter taste. The aim is to maintain that fresh, bright green color and flavor throughout the blending process.

If you're in a pinch and don't have pine nuts, feel free to substitute with walnuts or even sunflower seeds for a nut-free option. Just be sure to toast them lightly before adding to the food processor; this will add an extra layer of flavor and richness. Adjust the amount of olive oil based on how thick or thin you’d like your pesto sauce to be after blending.

Serving Suggestions and Variations

This Roasted Zucchini Pesto Pasta is versatile enough to be served as a main course or as a side dish. For a heartier meal, consider adding grilled chicken or shrimp on top for added protein. If you're serving guests, a sprinkle of extra Parmesan and a handful of cherry tomatoes can elevate the dish's presentation and make it more enticing.

Storing leftovers? This pasta can last in the fridge for up to three days in an airtight container. To reheat, simply warm it gently in a skillet over medium heat, adding a splash of water or additional olive oil if needed to revitalize the pesto's glossy texture. For a gluten-free version, swap out traditional pasta for zucchini noodles or gluten-free pasta.

Ingredients

For the Pasta

12 oz pasta of choice
2 medium zucchinis, sliced
3 tablespoons olive oil
Salt and pepper to taste

For the Pesto

2 cups fresh basil leaves
1/2 cup grated Parmesan cheese
1/3 cup pine nuts
2 garlic cloves
1/2 cup olive oil
Salt and pepper to taste

Adjust the quantities based on personal preference!

Instructions

Roast the Zucchini

Preheat your oven to 425°F (220°C). Toss the sliced zucchinis with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20 minutes, or until they are golden brown.

Cook the Pasta

While the zucchini is roasting, cook the pasta according to package instructions in salted boiling water. Reserve 1/2 cup of pasta water before draining.

Make the Pesto

In a food processor, combine the basil, Parmesan, pine nuts, and garlic. Pulse until combined. With the processor running, slowly drizzle in the olive oil until you reach a smooth consistency. Season with salt and pepper.

Combine Ingredients

In a large bowl, toss the cooked pasta, roasted zucchini, and pesto together. Add reserved pasta water a little at a time to reach your desired sauce consistency.

Serve warm with extra Parmesan on top.

Pro Tips

For a spicy kick, add red pepper flakes to your pesto or roasted zucchini. You can also use any seasonal vegetables you like in place of zucchini.

Ingredient Highlights

Zucchini is not only the star ingredient in this dish but also a nutritional powerhouse. High in vitamins A and C, it contributes to your daily intake of essential nutrients while keeping the dish light. The moisture content in zucchini also helps keep the pasta dish from becoming too dry, creating a delightful balance with the pesto.

The role of fresh basil in the pesto cannot be overstated. Its aromatic nature not only adds flavor but also serves as a refreshing counterpoint to the heartiness of the roasted zucchini. When working with basil, ensure you're using vibrant, deep green leaves; wilted or yellowing leaves can compromise the quality of your pesto.

Troubleshooting Common Issues

If your pasta seems dry after adding the pesto, don’t fret! This can usually be remedied with the reserved pasta water. Gradually add it to the dish until you achieve the desired creamy consistency. On the other hand, if your pesto is too thick, a dash of lemon juice can brighten and thin it out without compromising flavor.

When blending the pesto, be mindful not to over-process it into a puree. A rustic texture that retains some of the pine nuts provides a delightful crunch and richness. If your pesto turns out too oily, you can add a bit more grated Parmesan to absorb some of that excess oil, restoring balance to the flavor.

Questions About Recipes

→ Can I use different vegetables?

Absolutely! Feel free to swap out zucchini for bell peppers, asparagus, or any seasonal veggies you enjoy.

→ Is the pesto vegan-friendly?

Yes! Just omit the Parmesan cheese or use a vegan alternative to make this dish fully plant-based.

→ How long does this pasta keep in the fridge?

Leftovers can be stored in an airtight container in the fridge for up to 3 days.

→ Can I freeze the pesto?

Yes! Homemade pesto freezes well. Pour it into ice cube trays and freeze for easy future use!