Pasta with Zucchini and Mint Pesto is the perfect summer pasta! It uses up zucchini and mint, which most of us have in abundance during the summer.
This is the quick weeknight pasta dinner that everyone loves!
Having a prolific garden year? Up to your shoulders in zucchini?
Pair it with another prolific plant like mint and you are making a delicious headway in your garden.
This Pasta with Zucchini and Mint Pesto will be a recipe you return to year after year. I tend to alternate it with Pasta with Zucchini and Walnuts, both outstanding summer pastas!
Ingredients.
- Extra virgin olive oil.
- Aromatics - onions and garlic.
- Zucchini - can also use yellow summer squash.
- Cream - can also use half and half, but it won't be as creamy!
- Spaghetti - or your favorite pasta shape!
- Mint.
- Pine nuts - I've also used walnuts or almonds.
- Parmesan cheese - fresh grated.
- Lemon juice - fresh squeezed.
Step by step instructions.
Make the pesto.
To make the pesto, combine the mint, cheese, pine nuts, olive oil and lemon juice in a small food processor. I like to use the small processor that came with my immersion blender for this (link in recipe card.)
Process until you have a smooth (or as chunky) as you'd like pesto.
Start a pot of water for boiling the pasta.
Prepare the vegetables.
Slice or dice the onions, mince the garlic and slice the zucchini. I like to cut my zucchini in half lengthwise, then in half again and slice so that you have quartered the zucchini.
Heat the olive oil over medium heat and add the onions. Cook for a few minutes until softened a bit and then add the garlic. Cook for about 30 seconds until fragrant.
Add the zucchini to the skillet and stirring occasionally, sauté for about 10-12 minutes or until softened.
While the zucchini is cooking, cook the pasta. Reserve a little of the pasta water.
Finish the pasta.
In a large bowl combine the pasta, the zucchini and the mint pesto.
Add the cream and toss to coat.
Serve topped with extra parmesan cheese and pint leaves for garnish.
Enjoy!
This is so good! Perfect for summer! It is light, uses up our prolific mint and zucchini and it's so easy! I make this almost once a week during the summer!
This is an old Donna Hay recipe from a 2010 magazine! I originally published it in 2014 and finally got around to taking new photos!
More zucchini recipes to try!
Recipe.
**As an Amazon affiliate I earn from qualifying purchases.
Pasta with Zucchini and Mint Pesto
Ingredients
- 2 tablespoons olive oil
- 1 onion sliced
- 1 clove garlic minced
- 5 zucchini sliced
- ¾ cup single pouring cream
- ¾ pound spaghetti
- finely grated parmesan and mint leaves to serve
Mint Pesto
- ⅓ cup mint finely chopped
- 2 tablespoons pine nuts chopped
- 1 tablespoon lemon juice
- 2 tablespoons parmesan cheese finely grated
- 2 tablespoons olive oil
Instructions
- Cook pasta in a large pot of boiling salted water, per directions.
- To make the mint pesto, combine the mint, pine nuts, cheese, oil and lemon juice and set aside. (Instead of chopping everything as called for in the ingredients list, I just put mine in my mini processor and processed until it was slightly chunky, but well blended).
- Heat the oil in a large saucepan over medium heat. Add the onion, garlic and zucchini and cook for 10-12 minutes or until softened. Remove from the heat, add the cream, pesto and pasta and toss to coat. Top with the parmesan and mint to serve.
Barbara says
Hi Pam,
I just made your mint sauce and it’s terrific. Can it be frozen in jars like basil pesto? Do I have to leave the cheese out and add it when I use the mint pesto on pasta, or can I freeze the mint pesto with the cheese included?
Thanks,
Barbara
Pam Greer says
So glad you liked it! Yes you can freeze it like pesto, I usually leave the cheese out when freezing and add it fresh, but you can freeze it with it.
Savita says
Such a delicious pasta dinner. This recipe turned out so well full of flavors and totally summer-appropriate.
Amy Liu Dong says
Such an easy and delicious pasta recipe to make for everyone, so yummy!
grace says
fresh mint packs such a punch! this is a unique and delightful dish.
Rattlebridge Farm--Foodie Friday says
The flavors sound perfect for an end-of-summer meal!
Miz Helen says
Hi Pam,
We will just love your Zucchini Mint Pesto Pasta, the flavor of this dish must be amazing! Thanks so much for sharing your awesome recipe with Full Plate Thursday and have a great weekend.
Come Back Soon!
Miz Helen
Pam Greer says
Thank you! I hope you are having a great weekend too!
Terri Steffes says
Yum! A must try!!
Joanne says
A fresh mint take on pesto is a fun way to mix things up! And I admit, I am also starting to get that weary look...