Roasted Zucchini courgette Pesto Pasta
This Roasted Zucchini Pesto Pasta is a simple yet elegant Mediterranean-inspired dish featuring tender pasta tossed with roasted courgettes, fragrant basil pesto, and a touch of lemon and parmesan. It’s light but satisfying, bursting with herby freshness and nutty flavor — perfect for a quick healthy lunch or cozy dinner.
⏱ Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
For the Pasta:
250g (about 3 cups) spaghetti, penne, or fusilli
Salt for boiling water
For the Roasted Zucchini:
2 medium zucchinis (courgettes), sliced into half-moons
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp dried oregano or thyme
For the Pesto Sauce:
3 tbsp basil pesto (homemade or store-bought)
2 tbsp olive oil
1 tbsp lemon juice
1–2 tbsp pasta cooking water (for thinning)
¼ cup grated parmesan or pecorino cheese
Optional: 1 garlic clove, minced, for a stronger flavor
For Garnish:
Extra grated parmesan or feta
Fresh basil leaves
Toasted pine nuts or walnuts
Instructions
1. Roast the Zucchini
1. Preheat oven to 200°C (400°F).
2. Toss sliced zucchini with olive oil, salt, pepper, and oregano.
3. Spread evenly on a baking tray.
4. Roast for 15–20 minutes, flipping halfway, until golden and slightly caramelized.
2. Cook the Pasta
1. Meanwhile, cook pasta in salted boiling water until al dente (check package instructions).
2. Reserve about ¼ cup of pasta water, then drain the rest.
3. Make the Pesto Sauce
1. In a large skillet, heat olive oil over medium-low heat.
2. Add pesto, lemon juice, and 1–2 tbsp of the reserved pasta water.
3. Stir to form a smooth, glossy sauce.
4. Combine Everything
1. Add cooked pasta and roasted zucchini to the skillet with pesto.
2. Toss gently until everything is coated in sauce.
3. Add grated parmesan and stir again.
4. Adjust seasoning with salt, pepper, and more lemon if needed.
5. Serve
1. Plate the pasta and top with extra parmesan, basil, and toasted pine nuts.
2. Serve warm — or enjoy cold as a refreshing pesto pasta salad!
Tips
Add grilled chicken, shrimp, or chickpeas for extra protein.
Mix in roasted cherry tomatoes or spinach for extra color and nutrients.
For a creamy twist, stir in 1 tbsp of Greek yogurt or ricotta before serving.
To make it vegan, use vegan pesto and skip cheese or use nutritional yeast.
Serving Suggestions
A fresh arugula and tomato salad
Garlic bread or focaccia
A glass of sparkling water with lemon or white wine
frequently asked questions FAQs
Q1: Can I make it ahead?
Yes! It stores beautifully in the fridge for up to 3 days — just refresh with a drizzle of olive oil before serving.
Q2: Can I use other vegetables?
Absolutely — try adding roasted red peppers, asparagus, or eggplant.
Q3: What pasta type works best?
Short pastas like penne, farfalle, or fusilli hold pesto best, but spaghetti also works great.
⚡ Nutritional Information
Calories: ~410 kcal
Protein: 13g
Fat: 20g
Carbohydrates: 45g
Fiber: 5g
Sugars: 5g