Pesto Pulse Pasta with Roasted Zucchini
This Pesto Pulse Pasta with Roasted Zucchini is a nourishing Mediterranean-inspired dish made with high-protein pulse pasta (lentil or chickpea), tender oven-roasted zucchini, and a vibrant basil pesto. It’s light yet satisfying, naturally creamy without cream, and perfect for a healthy lunch or dinner.
⏱ Time Required
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
🧺 Ingredients
For the Pasta
200 g pulse pasta (lentil, chickpea, or pea pasta)
Salt, for boiling water
For the Roasted Zucchini
2 medium zucchini, sliced into half-moons
1½ tbsp olive oil
¼ tsp salt
¼ tsp black pepper
½ tsp dried oregano or thyme
For the Pesto Sauce
1 packed cup fresh basil leaves
2 tbsp pine nuts or walnuts
1 small garlic cloves
¼ cup grated Parmesan cheese
¼ cup extra virgin olive oil
Salt, to taste
1–2 tbsp pasta cooking water (to loosen)
Optional Add-Ins (Mediterranean-friendly)
Cherry tomatoes, halved
Olives (black or green), sliced
Fresh lemon zest
👩🍳 Instructions
1️⃣ Roast the Zucchini
1. Preheat oven to 200°C (400°F).
2. Toss zucchini with olive oil, salt, pepper, and oregano.
3. Spread on a baking tray in a single layer.
4. Roast for 18–20 minutes, flipping once, until golden and tender.
2️⃣ Cook the Pulse Pasta
1. Bring a pot of salted water to a boil.
2. Cook pasta according to package instructions (usually 7–9 minutes).
3. Reserve ¼ cup pasta water, then drain.
3️⃣ Make the Pesto
1. Add basil, nuts, garlic, Parmesan, olive oil, and salt to a blender or food processor.
2. Blend until smooth but slightly textured.
3. Add pasta water gradually to reach a creamy consistency.
4️⃣ Assemble
1. Add warm pasta to a bowl.
2. Toss with pesto until well coated.
3. Gently fold in roasted zucchini.
4. Adjust salt and add lemon zest if desired.
🌟 Tips for Best Results
Use high-quality olive oil for authentic Mediterranean flavor
Don’t overcook pulse pasta — it’s best al dente
Roasting zucchini enhances sweetness and prevents sogginess
Add pesto off heat to preserve basil freshness
❓ frequently Asked Questions FAQs
Can I make it vegan?
Yes! Replace Parmesan with nutritional yeast or vegan Parmesan.
Which pulse pasta works best?
Red lentil pasta gives the creamiest texture; chickpea pasta adds nuttiness.
Can I store leftovers?
Yes, refrigerate up to 2 days. Add a splash of olive oil before reheating.
Is this dish spicy?
No — it’s completely mild and herb-focused, just how you prefer
🥗 Nutritional Information
Calories: 420 kcal
Protein: 22–25 g
Carbohydrates: 45 g
Fiber: 9 g
Healthy fats: 18 g