Golden Herb Pesto Pasta with Zucchini

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Creamy basil pesto pasta featuring locally grown zucchini and garden herbs, inspired by City Floral's Golden-grown produce. This italian-inspired pasta (vegetarian) ready in about 32 minutes blends spaghetti, fresh basil leaves, pine nuts into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.0 (15 ratings) Prep: 20 min Cook: 12 min Serves 4 Italian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of salted water to a boil and cook 12 oz spaghetti for 8-10 minutes until al dente, then drain and reserve 1/4 cup pasta water.
  2. Step 2: In a food processor, combine 2 cups fresh basil leaves, 1/2 cup pine nuts, 3 peeled garlic cloves, and 1/4 tsp salt, processing until finely chopped.
  3. Step 3: With the processor running, slowly drizzle in 1/2 cup extra-virgin olive oil until smooth, then add 1/2 cup grated Parmesan cheese and process until combined.
  4. Step 4: Toss drained spaghetti with 1/2 cup pesto and 1/4 cup reserved pasta water until creamy, then stir in 2 medium zucchinis (sliced into 1/4-inch rounds) and cook for 2 minutes until heated through.

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Frequently asked questions

How long does Golden Herb Pesto Pasta with Zucchini take to make?

Total time is about 32 minutes (20 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Golden Herb Pesto Pasta with Zucchini?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Golden Herb Pesto Pasta with Zucchini?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Golden Herb Pesto Pasta with Zucchini for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Golden Herb Pesto Pasta with Zucchini vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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