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Parsley pesto pasta with zucchini and carrots in a pan.
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Parsley pesto pasta with zucchini and carrots

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 2 servings
Author: Aleksandra

Ingredients

pasta:

  • 7 oz spaghetti (200g)
  • 2 medium carrots 7 oz/200g
  • 1 small zucchini 7 oz/200g
  • 2 tablespoons frying oil
  • salt and pepper to taste

parsley pesto with pumpkin seeds/pistachios:

  • bunch of parsley 1oz/30g
  • 1 clove garlic
  • 3 tablespoons grated Parmesan cheese 0.9oz/25g
  • 2 heaped tablespoons pumpkin seeds or pistachios, in that case, leave out the additional salt
  • 1 teaspoon grated lemon zest
  • 4 tablespoons olive oil 60ml
  • salt and pepper to taste

Instructions

  • Make the pesto: Add all the ingredients except the olive oil into a food processor bowl, pulse until thick paste forms. Add the olive oil and whisk by hand until combined or mix briefly in the food processor at low speed. You can also make the pesto using a pestle and mortar.
  • Cook the pasta until al dente (follow the package directions). The pasta should be cooked but still slightly firm in the center). Reserve a couple of tablespoons of pasta cooking water.
  • Cut the zucchini in half lengthwise and then slice crosswise into 1/4 inch / 5 mm slices.
  • Peel the carrots with a vegetable peeler and use the same peeler to make long, thin strips. Firmly hold the zucchini flat against a cutting board, press the peeler against it and peel the flesh, sliding the peeler away from you.
  • Heat the oil in a big frying pan over high heat, add the zucchini and cook for about 3 minutes, then add the carrots and cook for about 3 minutes. The vegetables should be browned and tender but still crunchy.
  • Add the cooked pasta and pesto to the vegetables along with a couple of tablespoons of pasta cooking water. Stir everything together, take the pan off the heat, season the pasta to taste with salt and pepper.
  • Serve sprinkled with grated Parmesan cheese and toasted pumpkin seeds.
  • Enjoy!

Notes

  • Calories count = 1 serving (1/2 of the recipe). This is only an estimate!

Nutrition

Calories: 906kcal