From the roundup: 20 Zucchini Pasta Dinner Recipes Ready in 30 Minutes
My four-year-old watched me slice the zucchini, crossed her arms, and told me she was not eating anything green. She ate two full bowls of roasted zucchini and pesto pasta and then asked if there was more. Roasting the zucchini instead of sauteing it is the detail that changed everything, because it comes out of the oven with caramelized edges instead of turning soggy the second it hits the pan. A splash of the starchy pasta water stirred into the jarred pesto loosens it into a real sauce, and the whole thing is on the table in about thirty minutes.
How this one became a regular
I started making this in August when we had more zucchini coming in than we could eat. I threw a batch on sheet pans mostly just to use it up, and somewhere between draining the pasta and finding the pesto in the back of the fridge, dinner actually came together. My pickiest kid picked out the zucchini the first time, but the second time I cut the rounds a little thinner so they got more color on the edges, and she ate the whole bowl without a word about it.
It is on our rotation now, mostly because I can start it at 5:45 and have it on the table before anyone gets too loud about being hungry.
Why you will love this
- Roasting at 425 degrees gives the zucchini golden edges instead of the soft, watery texture you get from sauteing
- Pesto does all the saucing work, so active cooking time is almost nothing
- One pot and two sheet pans is the full cleanup, and the parchment makes the pans easy
- Leftovers pack well for lunch and reheat in a skillet in about five minutes
- Fully vegetarian with easy swaps to make it vegan or gluten-free
Tips for success
- Use two sheet pans, not one. Crowded zucchini steams and turns soft instead of roasting. Single layer with a little space between the rounds is what gets you those golden edges.
- Reserve the pasta water before you drain, not after. It sounds obvious but I have absolutely forgotten and had to add plain water, which does not work the same way. Set a measuring cup next to the pot before the pasta goes in.
- Toast the pine nuts in a dry skillet and pull them off the heat the second they turn golden. They go from done to burned in under a minute, and burned pine nuts are bitter enough to ruin the whole bowl.
- Taste the pasta before you add the last quarter teaspoon of salt. Jarred pesto varies a lot in saltiness, and some brands are already quite salty on their own.
If your pasta turns out dry or bland
- Dry pasta usually means the pesto was not loosened enough. Add pasta water one tablespoon at a time and toss until it coats the noodles and looks glossy.
- Bland pasta is almost always a salt issue. Taste before serving and add a pinch, or let the Parmesan do the work since it adds a lot of savory depth.
- If the zucchini tastes flat, it probably did not get enough color in the oven. Next time give it a full 18 minutes and make sure the pan is not overcrowded.
- A small squeeze of lemon over the finished bowl brightens everything up if the pesto flavor feels muted.
Substitutions
The pasta shape is flexible. Penne, rigatoni, and fusilli all hold the pesto well, but spaghetti or linguine works if that is what you have. For a gluten-free version, use your preferred gluten-free pasta with no other changes to the recipe. Whole wheat pasta works too and adds a nuttier flavor that actually pairs well with the pesto.
If pine nuts are too expensive or you do not have them, toasted walnuts or slivered almonds give you a similar crunch. For a vegan version, use a dairy-free pesto (many store brands already are) and skip the Parmesan or use a vegan alternative. You can also stir a handful of halved cherry tomatoes onto the sheet pan with the zucchini if you want something extra in there.
Make-ahead and storage
The zucchini can be roasted up to two days ahead and stored in the fridge. When you are ready to eat, cook the pasta fresh and warm the zucchini briefly in the oven or in a skillet before combining everything. Leftovers keep in an airtight container in the refrigerator for up to three days. Reheat in a skillet over medium-low heat with a splash of water to loosen the pesto back up. The microwave works in a pinch but tends to dry it out.
The dressed pasta does not freeze well since the pesto separates and the texture suffers. If you want to freeze something, freeze just the roasted zucchini on its own for up to two months, then cook fresh pasta when you pull it out.
Roasted Zucchini and Pesto Pasta
Ingredients
Equipment
Method
- Preheat your oven to 425 degrees F. Line 2 large rimmed sheet pans with parchment or foil. Divide the zucchini slices between both pans so they are in a single layer with a little breathing room. Crowding them causes steaming instead of roasting, and you will lose that golden-edge flavor.
- Drizzle 2 tablespoons of the olive oil over the zucchini, sprinkle with 1/2 teaspoon of the salt and the black pepper, and toss directly on the pans. Spread back into a single layer. Roast for 15 to 18 minutes, flipping once halfway through, until the edges are golden and the centers are tender.
- While the zucchini roasts, bring a large pot of well-salted water to a boil. Cook the pasta according to the package directions until just al dente. Before you drain it, scoop out at least 1/4 cup of the starchy pasta water and set it aside. Drain the pasta.
- If you would like toasted pine nuts on top, add them to a small dry skillet over medium heat. Stir them every 30 seconds for about 2 to 3 minutes until they smell nutty and turn light golden. Watch them closely because they burn fast. Transfer to a plate immediately.
- Add the pesto and the remaining 1 tablespoon of olive oil to the large serving bowl or back into the empty pasta pot. Stir in the reserved pasta water, one tablespoon at a time, until the pesto loosens into a saucy consistency.
- Add the drained pasta to the pesto and toss to coat. Gently fold in the roasted zucchini. Taste and add the remaining 1/4 teaspoon salt if needed. Serve in bowls topped with pine nuts and a generous handful of grated Parmesan.
Notes
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