Spaghetti with Zucchini Pesto

Recipe

Main Dish
Spaghetti with Zucchini Pesto

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4.5 out of 5 stars
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2 ratings

Recipe Data

6
Servings
10min
Prep
30min
Total

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    Description

    Ever thought about using fresh zucchini to make your pesto? Chef Edi combines zucchini, walnuts, Pecorino Romano cheese and garlic to make a fresh take on traditional Italian pesto.

    Watch how it comes together on Chef Edi’s segment, EdItalian, on HSTV.com.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    1 package(s)(1-lbs.) Gustare Vita spaghetti, dry
    ¾ c.fresh parsley
    1 package(s)(0.8-oz.) fresh basil
    1 wedge(s)(5-oz.) Pecorino Romano, rind removed and cubed
    ½ c.Hy-Vee walnuts, toasted, plus additional for garnish
    3 clove(s)garlic
    2 tbsp.ice water
    1 ½ lbs.fresh zucchini, shredded and drained
    ¼ c.Gustare Vita olive oil
    Hy-Vee salt
    Hy-Vee ground black pepper
    1 package(s)(5-oz.) diced pancetta
    4 tbsp.Soiree traditional feta cheese, divided

    Things To Grab

    • Large stockpot
    • Colander
    • Ice water
    • Medium bowl
    • Food processor
    • Large skillet

    Directions

    1. Bring a large stockpot of lightly salted water to a boil. Add spaghetti and cook according to package directions; drain, reserving 1/2 cup pasta water.

    2. While pasta is cooking, place parsley and basil in ice water. Drain; remove any ice cubes from colander; set aside.

    3. Place cheese in a food processor and process into a fine powder. Add walnuts process until finely chopped; remove from food processor and set aside. Place garlic, basil, and parsley in food processor; add 2 tablespoons ice water and process until smooth. Add zucchini and process until smooth. Add olive oil and cheese mixture to food processor. Process until smooth; season with salt and pepper. Stir in reserved pasta water, a tablespoon at a time, until sauce reaches desired consistency.

    4. Heat a large skillet over medium heat. Add pancetta and cook until crispy, about 5 minutes. Drain pancetta on a paper towel lined plate; set aside.

    5. Toss cooked pasta with zucchini pesto to coat. Divide pasta between serving dishes and top each serving with 1 tablespoon feta cheese, cooked pancetta. If desired, garnish with whole basil leaves and additional toasted walnuts.

    Nutrition facts

    Servings

    660 Calories per serving

    Amounts Per Serving

    • Total Fat: 29g
    • Cholesterol: 50mg
    • Sodium: 700mg
    • Total Carbohydrates: 63g
    • Protein: 26g

    Daily Values

    0%
    Iron 20%
    0%
    Calcium 25%
    0%
    Vitamin D 0%
    0%
    Potassium 10%

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