This quick and easy Zucchini Pesto Pasta is a delicious weeknight meal featuring mushrooms, burrata, and brown butter walnuts. It’s sure to become a family favorite!
Why You’ll Love This Zucchini Pesto Pasta
This vibrant pasta dish highlights two of summer’s most abundant ingredients: zucchini and basil. It’s a perfect way to enjoy the season’s bounty, making it almost worthy of being called “Peak Season Pasta.” Ready in just 30 minutes, this kid-friendly dish is packed with rich flavors that even meat lovers will enjoy.
Feel free to make extra pesto and use it throughout the week. It’s versatile enough for recipes like Pesto Salmon, Sheet Pan Pesto Gnocchi, or even drizzled over a caprese salad. And if you have more zucchini to use up, try making Sautéed Zucchini next.
Ingredients
- Pasta: Any shape works, but casarecce or orecchiette are great for catching the pesto sauce. Just make sure to cook the pasta al dente.
- Zucchini: Slice summer zucchini into 1/4-inch thick coins and sauté until golden. Don’t overcrowd the pan to ensure even browning.
- Basil: The main ingredient in pesto, providing a fresh and bright flavor. Save some for garnishing!
- Garlic: Fresh garlic is best for the pesto.
- Parmesan: Adds a salty, umami richness to the pesto.
- Mushrooms: Baby Bella or white mushrooms add a meaty texture. Shiitake mushrooms are a good alternative.
- Walnuts: Used instead of pine nuts in the pesto and as a crunchy topping. They also provide brain-healthy omega-3s.
- Burrata: Optional, but recommended for extra creaminess.
For a complete list of ingredients and quantities, see the recipe card below.
Directions
Step 1: Prepare Pesto
Toast 1/4 cup of walnuts in a skillet over medium heat until fragrant, about 4-5 minutes. Transfer to a food processor. Add basil, Parmesan cheese, lemon juice and zest, garlic, 1/2 tsp. salt, 1/4 tsp. black pepper, and crushed red pepper flakes. Blend while gradually streaming in 1/2 cup olive oil until smooth. Set aside. Cook the pasta until al dente and reserve 1 cup of pasta water before draining.
Step 2: Sauté Veggies
While the pasta cooks heat 2 tablespoons of oil in a large skillet over medium heat. Add the zucchini and mushrooms, cooking for 7-8 minutes until golden brown, stirring occasionally. Season with salt and pepper, then transfer to a bowl.
Step 3: Prepare Brown Butter Walnuts
In the same skillet, melt butter and cook until amber-colored with a nutty aroma. Stir in the remaining walnuts and cook for 2-3 minutes until toasted. Season with a pinch of salt and transfer to a bowl.
Step 4: Assemble Pasta
Return the zucchini and mushroom mixture to the skillet, add the pasta and pesto, and stir. Gradually add reserved pasta water, stirring constantly, until the sauce becomes glossy and clings to the noodles. Garnish with burrata or additional Parmesan cheese and sprinkle with brown butter walnuts.
Recipe Variations
- Add a Protein: Grilled chicken, shrimp, or any meatballs (beef, chicken, or chickpea) are great additions.
- Make Vegan: Substitute Parmesan with nutritional yeast and butter with a plant-based alternative.
- Use Jarred Pesto: Save time by using store-bought pesto.
- Make Gluten-Free: Use chickpea, lentil, or brown rice pasta for a gluten-free option. Jovial Foods is a recommended brand.
Equipment
- Food processor
- Large skillet
- Stockpot or Dutch oven
Ingredients
- 3/4 cup walnut halves, roughly chopped
- 3 packed cups of fresh basil leaves, plus more for garnish
- 3 Tbsp. grated parmesan cheese
- Zest and juice of 1 lemon
- 2 garlic cloves
- 1 tsp. kosher salt, divided
- 1/2 tsp. black pepper, divided
- 1/4 tsp. crushed red pepper flakes
- 1/2 cup, plus 2 Tbsp. extra-virgin olive oil
- 1 lb. pasta of choice I use casarecce (pictured)
- 2 medium zucchinis, sliced into coins
- 8 oz. baby Bella (or cremini) mushrooms, sliced
- 1/2 cup chopped shallots
- 2 Tbsp. butter
- 6 oz. burrata cheese for garnish (optional)
Instructions
- Toast 1/4 cup of the walnuts in a large skillet over medium heat until fragrant, about 3 to 5 minutes. Transfer to a food processor. Add basil, Parmesan cheese, lemon zest and juice, garlic, 1/2 tsp. of the salt, 1/4 tsp. black pepper, and crushed red pepper flakes. Begin blending while gradually streaming in 1/2 cup olive oil; blend until smooth. Set aside.
- Cook pasta according to package instructions in a large pot of generously salted water until al dente. Reserve 1 cup of pasta cooking water before draining.
- While the pasta cooks, heat the remaining 2 Tbsp. olive oil in a large skillet over medium. Add zucchini and mushrooms; cook 7 to 8 minutes, stirring only occasionally, until golden brown. Add shallots and season with remaining 1/2 tsp. salt and 1/4 tsp. black pepper; cook 2 more minutes. Transfer veggies to a bowl.
- Add butter to the pan, and cook until the butter is amber in color with a nutty aroma, about 2 minutes. (Note: if the butter starts to burn, reduce heat to medium-low.) Stir in walnuts, and cook until nicely toasted, about 2 to 3 minutes. Season with a pinch of salt and transfer to a bowl.
- Add zucchini and mushroom mixture back to the pan (with burner still on medium heat), along with cooked pasta and pesto. Gradually stream in reserved pasta cooking water, stirring constantly, until the sauce becomes glossy and begins clinging to the noodles. (Start with 1/2 cup water and add more as needed – you may not use it all.)
- Plate pasta and garnish with dollops of burrata or additional Parmesan cheese, if desired. Sprinkle brown butter walnuts overtop.
Notes
- STORE refrigerated in an airtight container up to 4 days.
- MAKE VEGAN by subbing Parmesan for nutritional yeast, and butter for plant-based butter alternative, such as Miyoko’s brand.
- MAKE GLUTEN FREE by using chickpea, lentil, or brown rice pasta.
NUTRITION INFORMATON: Serving: 1.2cups | Calories: 490kcal | Carbohydrates: 50g | Protein: 14g | Fat: 27g | Saturated Fat: 5g | Sodium: 490mg | Fiber: 16g | Sugar: 4g
*I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*
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