Zucchini Pesto Pasta Salad

Zucchini Pesto Pasta Salad

Cakes 68 Last Update: Oct 13, 2021 Created: Jun 11, 2021
Zucchini Pesto Pasta Salad
  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: 877
  • Difficulty: Medium
Print

Ingredients

Directions

  1. Make the pesto: Add the basil, parsley, chives, pine nuts, garlic, lemon juice, and salt to a high-powered blender or food processor. Blend on high speed, scraping down the sides with a rubber spatula as needed, until well combined, 1–2 minutes.
  2. Make the zucchini pasta salad: Heat the vegetable oil in a large, high-walled skillet over high heat. Working in batches, fry the zucchini rounds in a single layer for 1–1½ minutes per side, until the outside is golden brown but the zucchini is still slightly crisp. Transfer to a paper towel–lined plate to drain, blotting away any excess oil.
  3. Transfer the zucchini to a large serving bowl. Add the spinach and red wine vinegar, and toss gently to combine. Add the penne, pesto, lemon zest, capers, and mozzarella, and fold gently until well combined. Season with salt and pepper to taste.
  4. Garnish with the basil leaves and serve slightly warm, or refrigerate until ready to serve.
  5. Enjoy!

Zucchini Pesto Pasta Salad



  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: 877
  • Difficulty: Medium

Ingredients

Directions

  1. Make the pesto: Add the basil, parsley, chives, pine nuts, garlic, lemon juice, and salt to a high-powered blender or food processor. Blend on high speed, scraping down the sides with a rubber spatula as needed, until well combined, 1–2 minutes.
  2. Make the zucchini pasta salad: Heat the vegetable oil in a large, high-walled skillet over high heat. Working in batches, fry the zucchini rounds in a single layer for 1–1½ minutes per side, until the outside is golden brown but the zucchini is still slightly crisp. Transfer to a paper towel–lined plate to drain, blotting away any excess oil.
  3. Transfer the zucchini to a large serving bowl. Add the spinach and red wine vinegar, and toss gently to combine. Add the penne, pesto, lemon zest, capers, and mozzarella, and fold gently until well combined. Season with salt and pepper to taste.
  4. Garnish with the basil leaves and serve slightly warm, or refrigerate until ready to serve.
  5. Enjoy!

Glycemic Index
Glycemic Load

Ingredient Nutriants Table

nutritions apple oil garlic
vitamin c 12 5 8
vitamin d 26 32 12
fat 4 12 1

Glycemic Detail

You may also like

Add Your Comment

Newsletter

Sign up to receive email updates on new recipes.