Easy Zucchini Pesto Pasta Recipe

This easy zucchini pesto pasta recipe combines sauteed zucchini and onions with orecchiette pasta and basil pesto for a tasty, healthy pasta dish.

If any pasta dish is on repeat in my home, especially when fresh summer zucchini and summer squash are available, this pasta with zucchini and fresh basil pesto is it!   

With fresh ingredients and a simple preparation, this easy pasta recipe is perfect for those looking for a lighter and healthier pasta option without sacrificing taste.

This zucchini pesto pasta recipe is great for any time of year, but it’s especially perfect in summer when zucchini is in season.

Whether for lunch or dinner, this zucchini pasta recipe is a delicious and nutritious option sure to satisfy.

Jump to:

• Ingredient notes
• Let’s prep our recipe
• Step-by-step instructions
• Recipe variations
• Serving suggestions
• FAQ
• Zucchini recipes
• Recipe origins
• Easy pasta recipes
• Recipe

Ingredient notes

• Zucchini (courgette): Opt for fresh zucchini with smooth, unblemished skin. If you find large zucchini with big seeds, you can scoop out the seeds before slicing. However, for small to medium-sized zucchinis, seeding is usually unnecessary. Use any variety of zucchini or summer squash.
• Basil Pesto: I like to use this basil pesto recipe. Feel free to use store-bought if more convenient for you. You can vary the total amount of pesto used based on your preference.
• Pasta: While I recommend orecchiette pasta for its unique shape that holds the sauce well, you can choose any short pasta variety. Ricotta gnocchi is another great option. The key is to follow the cooking instructions to achieve an al dente pasta.
• Grated Cheese: You can use Pecorino Romano or Parmigiano Reggiano cheese. The quantity is flexible, allowing you to adjust the level of cheesiness.
• Flavorful Base: The sautéed onion and fresh garlic create a delicious foundation for this simple recipe. This Italian-inspired variation of a soffrito infuses the dish with depth and richness.
• Olive Oil: Extra-virgin olive oil serves a dual purpose here. It’s excellent for sautéing the aromatics and enhancing their flavors. Additionally, you can drizzle it over the finished dish, introducing an extra layer of rich, savory taste.

Let’s prep our recipe

Aromatics: Trim off both ends of an onion. Peel off the skin. Then, cut it in half. Lay each half flat on your cutting board. Next, cut the onion into thin slices and then dice the slices into small, half-inch pieces.

For the garlic, begin by separating the cloves from the head of garlic. Use the side of a knife to crush each one gently. Remove the tips and peel off the skin from each clove, then give them a rough chop. You will need five to six fresh garlic cloves for this recipe.

Zucchini: Thoroughly wash the 2-3 medium-sized zucchini under cold running water. Trim off both ends. Cut into ¼-½ inch quarters by slicing in half, lengthwise. Then, cut each half again, line up the quarters, and slice.

Step-by-step instructions

• Bring a large pot of salted water to a rolling boil. 
• While waiting, heat 3 tablespoons of extra virgin olive oil in a Dutch oven or a large skillet over medium heat.
• Add 1 medium diced onion, a pinch or two of chili flakes, ½ teaspoon of Kosher salt, and ¼ teaspoon of black pepper, and cook until softened, about 3-5 minutes.
• Stir in 6 chopped garlic cloves. Cook for 1 minute or until the garlic becomes fragrant.
• Add the sliced zucchini and cook over medium-high heat, stirring occasionally, for approximately 7-10 minutes until they become tender and lightly golden. Taste for doneness. 
• By this time, the water should be boiling.
• Add about half a pound of orecchiette, or your favorite short pasta, to a large pot of salted boiling water and cook according to the package directions minus 2 minutes.
• The pasta should almost be at the “al dente” stage. This means there is still a little resistance when chewing it, as we will finish cooking it with the zucchini.
• Reserve 1-2 cups of the pasta water before draining it. Add the drained, cooked pasta to the zucchini mixture. Stir to combine. Add the reserved pasta cooking water if it is too dry.
• Add ⅓-½ cup of basil pesto and combine. Taste and adjust seasonings to your liking. 
• Turn off the heat and stir in ½ cup (or more according to personal taste) of freshly grated parmesan cheese (or Pecorino Romano cheese). 

Recipe variations

Here are some suggestions to customize this delicious zucchini basil pasta recipe:

• Protein Boost: For a heartier dish, add some protein. Roasted chicken, lemon garlic shrimp, beans, or tofu can be wonderful additions. Cook your protein separately and toss it in with the pasta and zucchini.
• Vegan Delight: To make this dish vegan, omit the cheese or use a dairy-free alternative. You can also whip up a vegan pesto by replacing the cheese with nutritional yeast.
• Nutty Twist: Enhance the nutty flavor by sprinkling the dish with your favorite toasted nuts.
• Herb Infusion: Experiment with different pesto sauces. Try arugula or parsley pesto for a unique flavor profile. Avocado pesto is another great alternative.
• Add ricotta: Adding homemade ricotta cheese transforms this pasta recipe into orecchiette with a creamy zucchini pasta sauce.
• Summer Veggie Extravaganza: Embrace the summer harvest by adding more veggies. Slow-roasted tomatoes, roasted red peppers, or grilled eggplant are great additions. Just toss them in with the zucchini for a colorful and flavorful medley.
• Spice It Up: If you like a bit of heat, amp up the dish with chili flakes. Sprinkle some over your pasta for a gentle kick of spice.

Serving suggestions

• Cheese garnish: Top each serving with a sprinkle of freshly grated Parmesan or Pecorino cheese—the added cheese is an appealing finishing touch.
• Fresh herbs: Garnish your pasta with fresh basil leaves or freshly chopped Italian parsley for a burst of color and a touch of herbal freshness. I love to garnish this dish in the summer with fresh squash blossoms.
• Crunchy Texture: Scatter toasted pine nuts or crushed toasted breadcrumbs over your pasta dish for texture contrast.
• Fresh and Zesty: Drizzle extra virgin olive oil, a splash of lemon juice or grated lemon zest over the plated pasta before serving. This enhances the dish’s overall flavor.
• Bread: Serve your pasta with crusty Italian bread or focaccia for a complete Italian-inspired meal. The bread is perfect for sopping up any leftover sauce.
• Serve with fresh greens: A simple side of mixed greens or tomato salad is a great way to add freshness and color to the meal. 
• Family-Style Feast: Serve the pasta family-style in a large bowl at the center of the table. Let everyone help themselves and enjoy! 

FAQ

Zucchini recipes

Are you looking for more zucchini and summer squash recipes? Expand your culinary repertoire with these fantastic zucchini-based recipes:

• Zucchini Bread: An easy recipe for a moist and delicious zucchini bread.
• Sauteed Zucchini: Savor the straightforwardness of sautéed zucchini as a delicious side dish. Just sauté slices of zucchini with some garlic, olive oil and a dash of your preferred herbs for a speedy and delightful accompaniment.
• Zucchini Risotto: Elevate your meals with a creamy zucchini risotto.
• Ricotta Stuffed Zucchini: You will love this gluten-free version of zucchini boats with ricotta cheese.

And, if you’re looking for creative ways to use your abundance of zucchini, you’ll love these easy zucchini recipes!

Recipe origins

As a food blogger, I believe every recipe has a story, and this pasta with zucchini and basil pesto is no exception.

Growing up in an Italian household, pasta was a staple on our table, appearing at least three times a week. But what made those meals truly exceptional was the seasonal and homegrown twist that my family embraced, especially during the summer months.

My parents had a flourishing backyard garden overflowing with the freshest vegetables, herbs, and fruit trees. And my mom had a knack for seamlessly incorporating our garden’s bounty into our daily meals.

This connection instilled a deep appreciation for garden-to-table cooking.

This summer, I had an abundance of fresh basil and zucchini from my garden, so I decided to make a simple pasta dish that combined the two.

The result was a delicious pasta dish that satisfied our taste buds and celebrated the love and labor that went into growing our produce.

I hope you enjoy it as much as my family has. 

★★★★★ If you have made this pasta with zucchini recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

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