Pasta with Arugula Pesto and Zucchini
A vegan summer pasta dish made with arugula pesto and fresh zucchini.
Servings: 8 people
Ingredients
- 1000 g fettuccine pasta or other pasta
- 3 tbsp olive oil
- 4 zucchini medium (about 750 g / 1.5 lbs total)
- 1 recipe Arugula Pesto follow link
- salt and pepper
Instructions
- Start boiling water in a pot for the pasta. During this time peel and slice the zucchini in coin shapes or chop in cubes.
- Heat olive oil in a pan over a medium flame. Add the zucchini and saute approximately 10 minutes until desired tenderness. The zucchini should remain firm, yet start showing some tenderness. As an alternative, you can mix the cut zucchini with the olive oil and grill or roast it in the oven. When the zucchini is cooked put it aside until needed.
- While the zucchini is cooking, add the pasta to the boiling water and continue to cook over a low flame for the required time.
- Pour about 1/4 cup of the pasta cooking water into a cup (more if desired). Strain the pasta in a colander.
- Put the pasta back into the pot with the reserved cooking water and the Arugula Pesto sauce. Heat pesto pasta over low flame for a minute or two. Add the zucchini and mix with the pasta.
- Serve and enjoy!
Notes
Add about 2/3 of the Arugula Pesto recipe and then continue adding more until you have enough sauce.
If you prefer a more liquidy pesto sauce, reserve more cooking water to add with the pesto or add a little more olive oil.
Nutrition
Nutrition Facts
Pasta with Arugula Pesto and Zucchini
Amount Per Serving
Calories 597
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Sodium 10mg0%
Potassium 254mg7%
Carbohydrates 99g33%
Fiber 6g25%
Sugar 4g4%
Protein 18g36%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.