Pesto Pulse Pasta with Roasted Zucchini
A vibrant, herby pesto coats hearty pulse pasta (like chickpea, red lentil, or black bean pasta) tossed with golden roasted zucchini. It’s a nutritious, gluten-free, vegetarian dish that’s rich in fiber and flavor.
⏱️ Time:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
For the Pasta:
8 oz (about 225g) pulse pasta (chickpea, red lentil, or your choice)
Salt, for boiling water
For the Roasted Zucchini:
2 medium zucchinis, sliced into half-moons or rounds
1 ½ tbsp olive oil
1 tsp dried oregano
½ tsp garlic powder or 1 minced garlic clove
Salt and pepper, to taste
For the Pesto:
2 cups fresh basil leaves
¼ cup toasted pine nuts (or walnuts/almonds)
2 garlic cloves
⅓ cup extra virgin olive oil
¼ cup grated Parmesan (optional, or use nutritional yeast for vegan)
Juice of ½ lemon
Salt and pepper, to taste
Instructions:
1. Roast the Zucchini:
1. Preheat oven to 220°C (425°F).
2. Toss zucchini slices with olive oil, oregano, garlic powder, salt, and pepper.
3. Spread on a baking sheet and roast for 18–20 minutes, flipping once, until golden and tender.
2. Cook the Pasta:
1. Bring a pot of salted water to boil.
2. Cook pulse pasta according to package instructions (usually 6–8 minutes).
3. Drain and set aside. Reserve ¼ cup pasta water.
3. Make the Pesto:
1. In a food processor, blend basil, garlic, pine nuts, Parmesan (if using), lemon juice, salt, and pepper.
2. With the motor running, slowly drizzle in olive oil until smooth and creamy.
3. Adjust seasoning and lemon to taste.
4. Assemble the Dish:
1. Toss cooked pasta with the pesto, adding a splash of reserved pasta water to loosen the sauce.
2. Gently fold in roasted zucchini.
3. Serve warm or at room temperature, garnished with extra basil, Parmesan, or a drizzle of olive oil.
Optional Add-Ins:
Cherry tomatoes (roasted or fresh)
Crumbled feta or shaved Pecorino
Toasted breadcrumbs on top for crunch
Grilled chicken or chickpeas for added protein
frequently Asked Questions FAQs:
Q: What is pulse pasta?
A: It’s pasta made from legumes like lentils or chickpeas — high in protein and fiber, and naturally gluten-free.
Q: Can I use store-bought pesto?
A: Yes, about ½ cup of good-quality pesto works. But homemade always brings fresher flavor!
Q: How do I store leftovers?
A: Keep in the fridge up to 3 days. Add a splash of olive oil or lemon when reheating.
Nutrition information
Calories: 410
Protein: 18g
Fat: 20g
Carbs: 36g
Fiber: 9g