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Zucchini Basil Pesto Pasta is a delightful culinary creation that combines fresh and vibrant ingredients to deliver a dish bursting with flavor. With the rise of health-conscious eating, zucchini noodles, often referred to as "zoodles," have gained popularity as a low-carb alternative to traditional pasta. This makes Zucchini Basil Pesto Pasta not only a delicious option but also a nutritious one, making it suitable for various dietary preferences. The homemade pesto, rich in aromatic basil and creamy nuts, elevates the dish, offering a gourmet touch that can transform a simple weeknight dinner into a memorable meal.

Zucchini Basil Pesto Pasta

Discover the vibrant flavors of Zucchini Basil Pesto Pasta, a fresh and healthy twist on traditional pasta dishes. This recipe features spiralized zucchini as a low-carb alternative, paired with a homemade basil pesto made from aromatic herbs, creamy pine nuts, and rich Parmesan cheese. Perfect for any occasion, this delightful meal celebrates seasonal ingredients and is both simple to prepare and visually stunning. Ideal for health-conscious eaters and flavorful enough to impress at gatherings, it’s a must-try in your kitchen!
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Ingredients
  

2 medium zucchinis, spiralized or diced into small pieces

1 cup fresh basil leaves, packed

1/2 cup pine nuts, lightly toasted for enhanced flavor

1/2 cup grated Parmesan cheese, plus extra for garnish

2 garlic cloves, minced finely

1/2 cup extra virgin olive oil, high quality for best taste

Salt and freshly ground black pepper, to taste

12 oz pasta of your choice (whole grain or gluten-free recommended)

Juice of 1 lemon, freshly squeezed

Optional: Cherry tomatoes, halved, for garnish

Instructions
 

Cook the Pasta: Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add the pasta and cook according to the package instructions until it's al dente (firm to the bite). Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set it aside.

    Prepare the Pesto: In a food processor, add the fresh basil leaves, lightly toasted pine nuts, grated Parmesan cheese, minced garlic, and freshly squeezed lemon juice. Pulse these ingredients together until they are coarsely chopped and well combined.

      Emulsify the Pesto: With the food processor running, gradually drizzle in the extra virgin olive oil. This will help to create a smooth and creamy pesto. If the mixture appears too thick for your liking, incorporate a bit of the reserved pasta water, one tablespoon at a time, until you achieve your desired consistency. Taste and adjust seasoning with salt and freshly ground black pepper.

        Combine the Ingredients: In a large mixing bowl, combine the cooked pasta and the prepared zucchini. Pour in the basil pesto and gently toss everything together until the pasta is evenly coated with the vibrant sauce. If you find the dish dry, add more of the reserved pasta water gradually until it reaches your preferred level of moisture.

          Serve: To plate, serve the pasta in bowls, garnishing with halved cherry tomatoes for a burst of color and flavor. You can also sprinkle extra grated Parmesan cheese on top if you desire. This dish can be enjoyed warm or at room temperature, making it versatile for any occasion!

            Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4