Roasted Zucchini Pesto Pasta

Name: Roasted Zucchini Pesto Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 12 oz spaghetti or your choice of pasta; 2 medium zucchinis, sliced; 2 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 cloves garlic; 1/2 cup olive oil; Salt and pepper to taste

Highlighted under: Healthy & Light

I've always been a fan of pasta dishes that are vibrant and full of flavor, and this Roasted Zucchini Pesto Pasta has quickly become one of my favorites. The combination of the roasted zucchini's sweet, caramelized notes and the fresh, herbaceous kick from the pesto creates a perfect balance. I love how simple ingredients can come together to make something so delicious, and the colorful presentation makes it an irresistible addition to any meal. It's an ideal dish for a quick weeknight dinner or a special gathering.

Created by

Heidi Lawson

Last updated on 2026-01-15T14:55:14.082Z

When I first tried roasted zucchini alongside pasta, I was blown away by the depth of flavor it added to the dish. The keys to making this recipe shine are not just the simplicity of the ingredients, but also the method of roasting the zucchini until it's golden and tender. This really enhances the natural sweetness and gives the whole dish a wonderful depth.

I recommend preparing the homemade pesto for the best results – it’s incredibly easy to make and the fresh taste will truly elevate your pasta. There's something special about blending fresh basil, garlic, and nuts together that brings a burst of brightness to every bite.

        Why You'll Love This Recipe
        Fresh, bright flavor from homemade pesto
Creamy texture with roasted zucchini
Quick and easy to prepare for any occasion

      

Choosing the Right Pasta

When making Roasted Zucchini Pesto Pasta, selecting the right pasta is crucial for achieving the best texture and flavor. While spaghetti is a classic choice, consider using whole wheat or gluten-free pasta for a healthier twist. The pasta should be cooked until al dente, maintaining a slight firmness that will allow it to absorb the flavors of the pesto and the roasted zucchini. Remember, the cooking time can vary slightly depending on the type and brand of pasta, so keeping an eye on it is essential.

Also, consider the shape of the pasta. Long strands like linguine can create a more elegant presentation, while short pasta shapes like penne or fusilli offer more surface area to capture the pesto sauce. If you prefer a heartier dish, opt for a thicker pasta that can hold up to the chunky ingredients.

Pesto Preparation Tips

Making homemade pesto is a game changer for this recipe, as it adds a vibrant freshness that elevates the entire dish. For the best results, use fresh basil leaves; avoid using wilted or brown leaves, as they can impart a bitter taste. When processing the ingredients, pulse until finely chopped before drizzling in the olive oil. This method helps to release the basil's essential oils, resulting in a more aromatic and flavorful pesto.

If you're looking to spice up the flavor profile, consider adding a squeeze of lemon juice or a pinch of red pepper flakes to the pesto. This adds acidity and a slight kick that pairs perfectly with the sweetness of the roasted zucchini. If pine nuts are hard to find, feel free to substitute them with walnuts or even sunflower seeds for a nut-free variation.

Serving and Storage Suggestions

This Roasted Zucchini Pesto Pasta is best served immediately while the zucchini is still warm and tender. For an impressive presentation, plate the pasta in a large bowl and sprinkle with extra grated Parmesan cheese and a drizzle of high-quality olive oil, which adds a luscious finish and a glossy appearance. A sprinkle of freshly cracked black pepper or toasted pine nuts on top can add an appealing crunch and extra flavor.

If you find yourself with leftovers, store the pasta in an airtight container in the refrigerator for up to three days. To reheat, add a splash of water or extra olive oil to moisten the pasta and help it regain its creamy texture. When reheating, choose a low heat to prevent the zucchini from becoming mushy. This dish can also be served cold as a refreshing pasta salad, adding cherry tomatoes or spinach for an extra burst of color and flavor.

Ingredients

Pasta and Vegetables

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

Pesto Sauce

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

Instructions

Roast the Zucchini

Preheat your oven to 400°F (200°C). Toss the sliced zucchinis with olive oil, salt, and pepper in a baking dish. Spread them evenly and roast for 20 minutes until they are golden and tender.

Cook the Pasta

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

Prepare the Pesto

In a food processor, combine basil, Parmesan, pine nuts, and garlic. Pulse until finely chopped. With the motor running, slowly add olive oil until the mixture is smooth. Season with salt and pepper to taste.

Combine Everything

In a large bowl, mix the drained pasta with the roasted zucchini and pesto. If the mixture seems dry, add reserved pasta water a little at a time until you reach the desired consistency.

Serve

Serve warm, topped with extra Parmesan and a drizzle of olive oil. Enjoy your delicious Roasted Zucchini Pesto Pasta!

Pro Tips

For added flavor, consider adding toasted breadcrumbs on top for a delightful crunch or include grilled chicken or shrimp for extra protein.

Ingredient Versatility

One of the joys of Roasted Zucchini Pesto Pasta is its versatility. While this recipe highlights zucchini, feel free to incorporate other vegetables based on seasonal availability or personal preference. Bell peppers, asparagus, or even cherry tomatoes can be roasted alongside the zucchini to create a beautiful medley of colors and textures. Just remember to adjust roasting times as needed; for example, cherry tomatoes will take less time and can even burst open, imparting a delicious sweetness.

In addition to substituting the vegetables, you can also experiment with different types of cheese in the pesto. While Parmesan is a traditional option, you can use pecorino for a sharper flavor or nutritional yeast for a vegan version. Just ensure that you balance the flavors so that the pesto remains vibrant and fresh.

Make-Ahead Strategies

If you're short on time during the week, consider prepping components of Roasted Zucchini Pesto Pasta in advance. The pesto can be made a day or two ahead and stored in an airtight container in the refrigerator, where it will stay fresh for about a week. Just ensure you drizzle a little olive oil over the surface to prevent browning. You can also roast the zucchini easily and store it in the fridge; simply reheat it gently before adding it to the pasta.

Cook and cool the pasta in advance as well, and toss it lightly with olive oil to prevent sticking. Keep in mind that if you're making this dish for meal prep, it's best to assemble everything just before serving to retain the perfect texture of the pasta and the freshness of the pesto.

Common Pitfalls to Avoid

One common mistake when preparing Roasted Zucchini Pesto Pasta is overcooking the zucchini, which can lead to mushiness. To avoid this, ensure you slice the zucchini evenly to promote consistent cooking. Keep an eye on them while roasting, as they should be fork-tender with slightly caramelized edges. If they start to brown too quickly, reduce the oven temperature slightly.

Another potential issue is making the pesto too oily. If you find your pesto is on the oily side, adding a bit more basil or cheese can help balance it out. Remember to taste as you go so that the flavors harmonize well, avoiding an overpowering taste of oil. Lastly, avoid adding salt too early to the pesto, as the Parmesan will contribute to the saltiness; it’s best to add salt gradually.

Questions About Recipes

→ Can I make the pesto ahead of time?

Yes, you can make the pesto in advance. Just store it in an airtight container in the refrigerator for up to a week.

→ What other vegetables can I add?

Feel free to add other roasted vegetables like bell peppers or eggplant for additional flavor and texture.

→ Is this recipe gluten-free?

You can easily make it gluten-free by using gluten-free pasta!

→ Can I freeze leftover pesto?

Absolutely! Pesto freezes well. Just store it in ice cube trays, then transfer the frozen cubes to a freezer bag for easy use later.