You'll never believe this Creamy Pesto Pasta with Zucchini is actually good for you with under 350 calories and loaded with veggies.
I have been using pesto on everything lately. I mix it into my hummus, drizzle it on salads and sandwiches, scramble it into my morning eggs, and have been using it in all kinds of dinners like this creamy pasta dish. It's packed with flavor from the basil and garlic and much lighter than traditional pesto since it has much less oil. I used pine nuts, which are the most traditional, but any nut would work. Often I use almonds, pistachios, or walnuts since they are less expensive.
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Creamy Pesto Pasta with Zucchini
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- 1 cup basil leaves, packed
- 3 tbsp. water
- 2 tbsp. Parmesan cheese, grated
- 1/8 cup pine nuts
- 1/2 tbsp. olive oil
- 1 U clove garlic
- 1 tbsp. lemon juice
- 1/8 tsp. salt
- 1/8 tsp. black pepper
- 8 oz. high fiber pasta
- 1 U clove garlic, minced
- 1/2 U onion, minced
- 1 tbsp butter
- 4 U zucchinis, sliced into sticks
- 2 tbsp reduced fat cream cheese
- Salt and pepper to taste
Using a food processor, pulse together the first nine ingredients for the pesto.
Bring a pot of salted water to a boil and cook according to the package directions, taking it out 2 minutes early so it doesn’t overcook when you add it to the sauce. Reserve 2 tbsp of the cooking water.
In a large saute pan over medium heat add the butter and let it melt. Spray some additional cooking spray and add the onions. Cook for 3-5 minutes until they begin to soften up.
Add the garlic and zucchini. Cook until the zucchini is tender, about 5 minutes. Add the cooked pasta, pesto, cream cheese, and pasta water to the pan. Stir together everything and serve.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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