Gnocchetti Sardi In Pesto Leggero Di Zucchine Zucchini Pesto Pasta Recipes

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GNOCCHETTI SARDI IN PESTO LEGGERO DI ZUCCHINE (ZUCCHINI PESTO PASTA)



Gnocchetti Sardi in Pesto Leggero di Zucchine (Zucchini Pesto Pasta) image

A quick and tasty pasta dish made using homemade courgette pesto. Great for a light summer dinner.

Provided by tea

Categories     Italian Recipes

Time 41m

Yield 4

Number Of Ingredients 10

2 zucchini, sliced
1 small bunch basil leaves
2 tablespoons pine nuts
1 clove garlic
5 tablespoons extra-virgin olive oil
2 tablespoons grated Parmesan cheese
1 tablespoon lemon juice
salt and ground black pepper to taste
1 (12 ounce) package gnocchetti pasta
4 teaspoons grated Parmesan cheese

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add zucchini, cover, and steam until tender, 7 to 8 minutes. Drain.
  • Place basil leaves, pine nuts, and garlic in a food processor; pulse briefly until ground together. Add zucchini, 2 1/2 tablespoons olive oil, 2 tablespoons Parmesan cheese, lemon juice, salt, and pepper; pulse until combined. Pour in remaining 2 1/2 tablespoons olive oil through the feed tube and pulse until pesto is smooth.
  • Bring a large pot of lightly salted water to a boil. Cook gnocchetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain, reserving a few tablespoons of cooking water.
  • Toss gnocchetti with zucchini pesto in a bowl. Thin with reserved cooking water. Garnish each serving with 1 teaspoon Parmesan cheese.

Nutrition Facts : Calories 512 calories, Carbohydrate 64.9 g, Cholesterol 4 mg, Fat 22.5 g, Fiber 4 g, Protein 15.2 g, SaturatedFat 3.9 g, Sodium 120.3 mg, Sugar 4.1 g

ZUCCHINI PESTO PASTA SALAD RECIPE BY TASTY



Zucchini Pesto Pasta Salad Recipe by Tasty image

Here's what you need: fresh basil leaf, fresh parsley, fresh chives, pine nuts, small garlic clove, lemon juice, kosher salt, vegetable oil, Walmart Zucchinis, spinach, red wine vinegar, penne pasta, medium lemon, caper, fresh mozzarella cheese, kosher salt, freshly ground black pepper, fresh basil

Provided by Walmart

Categories     Dinner

Yield 4 servings

Number Of Ingredients 18

2 cups fresh basil leaf, loosely packed
1 cup fresh parsley, loosely packed
½ cup fresh chives, cut into 2 in (5 cm) pieces, loosely packed
¼ cup pine nuts
1 small garlic clove
2 ½ tablespoons lemon juice
1 teaspoon kosher salt
½ cup vegetable oil
2 Walmart Zucchinis, medium, sliced in 1/4 in (6 mm) in rounds
1 cup spinach, roughly chopped, loosely packed
1 tablespoon red wine vinegar
1 lb penne pasta, cooked according to package instructions, drained, and still warm
1 medium lemon
1 ½ tablespoons caper
6 oz fresh mozzarella cheese, torn into bite-size pieces
¼ teaspoon kosher salt, plus more to taste
freshly ground black pepper, to taste
¼ cup fresh basil, torn

Steps:

  • 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.
  • 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.
  • 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.
  • Garnish with the basil leaves and serve slightly warm, or refrigerate until ready to serve.
  • Enjoy!

GNOCCHETTI SARDI IN PESTO LEGGERO DI ZUCCHINE (ZUCCHINI PESTO PASTA)



Gnocchetti Sardi in Pesto Leggero di Zucchine (Zucchini Pesto Pasta) image

A quick and tasty pasta dish made using homemade courgette pesto. Great for a light summer dinner.

Provided by tea

Categories     Italian Recipes

Time 41m

Yield 4

Number Of Ingredients 10

2 zucchini, sliced
1 small bunch basil leaves
2 tablespoons pine nuts
1 clove garlic
5 tablespoons extra-virgin olive oil
2 tablespoons grated Parmesan cheese
1 tablespoon lemon juice
salt and ground black pepper to taste
1 (12 ounce) package gnocchetti pasta
4 teaspoons grated Parmesan cheese

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add zucchini, cover, and steam until tender, 7 to 8 minutes. Drain.
  • Place basil leaves, pine nuts, and garlic in a food processor; pulse briefly until ground together. Add zucchini, 2 1/2 tablespoons olive oil, 2 tablespoons Parmesan cheese, lemon juice, salt, and pepper; pulse until combined. Pour in remaining 2 1/2 tablespoons olive oil through the feed tube and pulse until pesto is smooth.
  • Bring a large pot of lightly salted water to a boil. Cook gnocchetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain, reserving a few tablespoons of cooking water.
  • Toss gnocchetti with zucchini pesto in a bowl. Thin with reserved cooking water. Garnish each serving with 1 teaspoon Parmesan cheese.

Nutrition Facts : Calories 512 calories, Carbohydrate 64.9 g, Cholesterol 4 mg, Fat 22.5 g, Fiber 4 g, Protein 15.2 g, SaturatedFat 3.9 g, Sodium 120.3 mg, Sugar 4.1 g

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