Creamy Zucchini Pesto Pasta with Parmesan
The fastest way through Creamy Zucchini Pesto Pasta with Parmesan is one pan: blend the pesto, then toss it with spaghetti and reserved pasta water. Blend basil, zucchini, pine nuts, and garlic into a bright green pesto, then toss it with hot spaghetti and heavy cream for a silky, lightly lemony dish.
Yield: 4 servings | Prep: 15 min | Cook: 15 min | Total: 30 min
Creamy Zucchini Pesto Pasta with Parmesan Ingredients
- 1 cup fresh basil leaves, packed — I’d always pick fresh, bright basil leaves over wilted ones, since they’re the green heart of the pesto. Pack the leaves into the measuring cup for full flavor.
- 1 medium zucchini, chopped — Zucchini gives the pesto body and a mild, fresh sweetness. Cut it into rough chunks so the blender can break it down smoothly.
- 1/4 cup pine nuts — They add a buttery, toasty note to the pesto. Toasting them lightly in a dry skillet first deepens the flavor.
- 1 clove garlic — One clove keeps the sauce savory without overpowering the basil and zucchini.
- 3 tbsp olive oil — Olive oil helps the pesto blend into a loose, spoonable sauce. Use a good everyday extra-virgin oil you would enjoy tasting.
- 1 tbsp fresh lemon juice — A little lemon keeps the green flavors tasting bright instead of flat.
- 1/2 tsp kosher salt, or to taste — Salt wakes up the basil and balances the cream. Taste the pesto before adding it to the pasta.
- 1/4 tsp black pepper, or to taste — Freshly ground pepper adds a gentle warmth that rounds out the sauce.
- 1/2 cup reserved pasta water — Starchy pasta water loosens the sauce and helps it cling to every strand.
- 8 oz spaghetti — Spaghetti holds the creamy pesto well. Cook it in plenty of well-salted water.
- 1/2 cup heavy cream — Heavy cream makes the pesto rich and silky. Half-and-half works in a pinch, but the sauce will be thinner.
- 1/2 cup freshly grated Parmesan cheese — Grate it yourself from a block for the smoothest melt and best flavor. Stir it into the pasta at the end so it melts into the sauce.
How To Make Creamy Zucchini Pesto Pasta with Parmesan
- Load the blender. Add the fresh basil, chopped zucchini, pine nuts, garlic, olive oil, lemon juice, salt, and pepper to a blender or food processor. Chop the zucchini into small pieces so the blades don’t stall. Scrape down the sides once or twice so nothing is left unblended.
- Blend until smooth and green. Blend on high until the ingredients form a smooth, vibrant green pesto sauce. It should look glossy and pourable with no gritty pine nut bits. If the blender struggles, add a teaspoon of water and keep blending.
- Cook the spaghetti. Cook spaghetti in salted water until al dente. Before draining, reserve 1/2 cup of the pasta water. Save it before you drain, or you won’t have it to loosen the sauce. Combine in the pan. Drain the spaghetti and add it to a large pan with the hot pasta, the prepared pesto sauce, heavy cream, and reserved pasta water. Keep the heat low so the cream doesn’t scorch. Toss over low heat for 1 to 2 minutes until the sauce is creamy and clings to the strands. Stir in the grated Parmesan at the end so it melts smoothly. If the sauce looks tight, add a splash more pasta water a little at a time.
How To Serve And Store
Serve the pasta right away, topped with extra grated Parmesan and a little black pepper. Torn basil or a few toasted pine nuts on top make it look and taste fresh.
In The Fridge
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently in a skillet over low heat with a splash of water or milk, stirring until warm.
In The Freezer
This dish does not freeze well. Cream-based pasta sauces can separate and turn grainy once thawed.
Frequently Asked Questions
Can you make the pesto ahead of time?
Yes, you can blend the pesto up to a day ahead. Keep it in an airtight container in the refrigerator, and loosen it with a splash of pasta water when you toss it with the hot spaghetti.
Why did my sauce turn out thin?
Thin sauce usually means not enough tossing time. Toss the pasta over low heat for another minute so the starch and cream thicken and cling.
Can I use frozen zucchini?
Frozen zucchini releases extra water, so the pesto will be looser. Thaw it and pat it dry before blending for a thicker sauce.
Substitutions And Additions
Pine Nuts
I’d swap in toasted walnuts or almonds for the pine nuts if that’s what you have. They are more assertive, so the pesto will taste earthier and may need an extra squeeze of lemon to stay bright.
Heavy Cream
Heavy cream gives the richest result. Half-and-half still makes a creamy sauce, but it is lighter and can look thinner once tossed with the pasta.
Spaghetti
Linguine or fettuccine both catch the pesto nicely. Wider noodles hold more sauce, so you may want a splash more pasta water when tossing.
Parmesan
Pecorino Romano is a sharper, saltier stand-in for Parmesan. Use a little less salt in the pesto if you switch, since pecorino adds its own bite.
More Recipes You’ll Love
- Crispy Parmesan Zucchini Fries with Creamy Garlic Dipping Sauce
- Creamy Crockpot Chicken Pasta with Cheese Recipe
- Creamy Cheesy Zucchini & Potato Gratin
- Stuffed Eggplant Bundles in Rich Tomato Sauce
Enjoy this bright, creamy bowl while the basil is at its best. Follow Hailee Recipes on Pinterest for more weeknight dinners: Follow Hailee Recipes on Pinterest.
Creamy Zucchini Pesto Pasta with Parmesan
Ingredients
Method
- Add the fresh basil, chopped zucchini, pine nuts, garlic, olive oil, lemon juice, salt, and pepper to a blender or food processor; scrape down the sides once or twice so nothing is left unblended.
- Blend on high until the ingredients form a smooth, vibrant green pesto sauce; if the blender struggles, add a teaspoon of water and keep blending.
- Cook spaghetti al dente, reserving 1/2 cup pasta water, and drain; combine the hot pasta, the prepared pesto sauce, heavy cream, and pasta water in a large pan, then toss over low heat for 1 to 2 minutes until creamy and clinging to the strands, and stir in the Parmesan at the end.
