Cookbook author Katie Parla makes a light and fresh-tasting zucchini pesto for spaghetti, but she also adds raw zucchini matchsticks to give the dish a bit of crunch. Slideshow: More Spaghetti Recipes 

Katie Parla
September 2015

Gallery

Credit: © Con Poulos

Recipe Summary

total:
50 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375°. Spread the almonds on a baking sheet and toast for about 8 minutes, until golden. Let cool, then coarsely chop. Reserve 1/4 cup for garnish.

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  • In a large skillet, heat 2 tablespoons of the oil. Add the garlic and crushed red pepper and cook over moderate heat, stirring, until fragrant, 1 minute. Add the chopped zucchini, season with salt and pepper and cook, stirring occasionally, until lightly golden, about 10 minutes. Scrape the zucchini into a food processor and add the remaining 1/2 cup of chopped almonds; pulse to combine. With the machine on, slowly add the remaining 6 tablespoons of oil until combined but still slightly chunky. Season the pesto with salt and pepper.

  • In a pot of salted boiling water, cook the spaghetti until al dente. Reserve 1 cup of the pasta water, then drain. Off the heat, return the pasta to the hot pot and add the reserved pasta water, the pesto, zucchini matchsticks, lemon zest, 1 1/2 cups of cheese and 1/2 cup of mint. Stir until well combined and saucy. Transfer the pasta to bowls. Garnish with mint and the reserved almonds.

  • Serve, passing cheese at the table.

Make Ahead

The zucchini pesto can be refrigerated overnight.

Suggested Pairing

Pair this pasta dish with a fragrant, tart, apple-scented northern Italian white.

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