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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
Course Main Course
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 693kcal
Author Pam Greer


  • 2 tablespoons olive oil
  • 1 onion sliced
  • 1 clove garlic minced
  • 5 zucchini sliced (I used yellow summer squash)
  • 3/4 cup single pouring cream
  • 3/4 pound spaghetti
  • finely grated parmesan and mint leaves to serve

Mint Pesto

  • 1/3 cup mint finely chopped
  • 2 tablespoons pine nuts chopped
  • 1 tablespoon lemon juice
  • 2 tablespoons parmesan cheese finely grated
  • 2 tablespoons olive oil


  • 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.


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