Pasta with Zucchini and Mint Pesto
The perfect way to use up a surplus of summer zucchini, yellow squash and mint! Your family will love this Pasta with Zucchini and Mint Pesto
Servings 4
Calories 693kcal
Equipment
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.
Notes
Can substitute your favorite nut for the pine nuts - walnuts or almonds work great.
Nutrition
Calories: 693kcal | Carbohydrates: 76g | Protein: 17g | Fat: 36g | Saturated Fat: 13g | Cholesterol: 62mg | Sodium: 84mg | Potassium: 953mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1325IU | Vitamin C: 49mg | Calcium: 131mg | Iron: 2.5mg