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This straightforward spaghetti dish with pesto and zucchini brings together fresh summer flavors in a quick weeknight meal. You can have it on the table in under 20 minutes - it's what I turn to when I'm home late but still want something tasty and filling.
I came up with this one summer evening when my garden was overflowing with zucchini. Now it's a regular at our dinner table, and even my veggie-avoiding kids ask for seconds.
What You'll Need
- 400g spaghetti: they grab onto the sauce perfectly
- 2 medium zucchini: pick firm ones with shiny skin for better bite
- 2 tablespoons olive oil: go for good quality oil to boost flavor
- 1/2 cup pesto: store-bought works fine, or make your own if you've got time
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Simple Cooking Steps
- Get the pasta going:
- Fill a big pot with salted water and bring it to a boil. Toss in your spaghetti and cook until just tender. Remember to save about 100ml of the cooking water before draining. This starchy water will make your sauce come together nicely.
- Prep your zucchini:
- Slice your zucchini into thin strips using a veggie peeler or mandoline. Thin slices cook fast and feel nice in your mouth. Heat up olive oil in a large pan over medium heat. Toss in your zucchini and cook for about 3-4 minutes until soft but still a bit crisp.
- Mix everything together:
- Add your drained pasta to the pan with the zucchini. Spoon in the pesto and gently mix until all the pasta is coated. If it looks too dry, splash in some of that saved pasta water until you get a smooth sauce that sticks to the noodles.
Pesto really makes this dish shine. My Italian grandma taught me that fresh basil makes all the difference. Every summer, she'd make batches of pesto and freeze small portions to use year-round. This meal always takes me back to family dinners in her sunny kitchen.
Storage Tips
You can keep leftovers in an airtight container in your fridge for up to 2 days. When you want to eat it again, add a splash of olive oil and warm it gently in a pan. Don't use the microwave as it might make your pasta rubbery. If you want to get ahead, you can slice the zucchini the night before and keep it in the fridge. Homemade pesto can also be made several days ahead.
Ways To Switch It Up
For extra protein, throw in some sautéed shrimp or diced grilled chicken. If you don't eat meat, try smoked tofu or roasted chickpeas instead. Want more veggies? Add halved cherry tomatoes or thinly sliced red peppers. You can also swap traditional basil pesto for arugula or parsley pesto for a different flavor kick.
What To Serve With It
These spaghetti go great with a simple green salad dressed with a squeeze of lemon and a drizzle of olive oil. Some homemade garlic bread on the side makes the meal complete. For special occasions, pour a glass of dry white wine like Vermentino or Sauvignon Blanc that goes wonderfully with the herby notes in the pesto.
Frequently Asked Questions
- → What's the best way to slice zucchini?
You can cut zucchini into thin slices or ribbons using a mandolin or vegetable peeler for a more delicate texture and pretty presentation.
- → Can I use different pasta shapes?
Sure thing, you can swap spaghetti for tagliatelle, fusilli or any long or short pasta shapes you like best.
- → How can I make this dish even tastier?
Toss in some lightly toasted pine nuts or grated parmesan as a topping for extra flavor and crunch.
- → Can I try other pesto types?
Totally! You might want to try arugula pesto, sun-dried tomato pesto or even your own homemade custom blend for different flavors.
- → How do I store leftovers?
Keep any leftovers in an airtight container in the fridge for up to 2 days. Warm them gently over medium heat with a splash of olive oil or water to bring back the nice texture.