Description
A vibrant and fresh pasta dish made with zucchini, basil, and leafy greens, combining health and comfort for a delightful meal.
Ingredients
Scale
- 1 medium zucchini
- 30 grams (2 cups) fresh basil
- 30 grams (2 cups) leafy greens (spinach, rucola, chard, etc.)
- Zest of 1 lemon
- Juice of 1 lemon (~3 tablespoons)
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon hot pepper flakes (optional)
- 2 tablespoons + 1 teaspoon olive oil (divided)
- 200 grams (8 oz) pasta
- 60 ml (1/4 cup) pasta water
Instructions
- Bring a large pot of salted water to a boil for the pasta.
- Heat a frying pan over medium-high heat and cut the zucchini into small pieces (about 2 cm).
- Add a teaspoon of olive oil and sauté the zucchini for about 5 minutes until lightly browned and tender.
- Blend basil, leafy greens, lemon zest and juice, sea salt, black pepper, and optional hot pepper until smooth.
- Add the cooked zucchini to the blender with the sauce and blend again, drizzling in the remaining olive oil.
- Cook the pasta according to package instructions.
- Reserve some pasta cooking water before draining and return pasta to the pot.
- Add the reserved water and the basil zucchini sauce to the pasta; stir to coat and serve hot.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to one month. This dish is easily customizable with seasonal vegetables or protein additions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Blending and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: pasta, vegan, healthy, zucchini, basil
