Zucchini Pasta with Spinach Pesto

Recipe adapted from Dishing Up the Dirt.

Yields 2-4 servings. 

Zucchini Pasta with Spinach Pesto 

Zucchini Pasta with Spinach Pesto


  • 2 zucchinis, peeled and cut into thin, pasta-like strips
  • 1/2 pint of cherry tomatoes, cut in half length-wise
  • 1 clove of garlic, minced
  • Freshly grated Parmesan cheese
  • 2 tsp. extra-virgin olive oil
  • For Spinach Pesto:
  • 4 cups of spinach
  • A handful flat leaf parsley, stems removed
  • 3/4 cup of extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup walnuts
  • Pepper, to taste.


For Pesto: 

1. Combine all ingredients in a food processor and blend until smooth. Set aside.

For Zucchini Pasta: 

1. Heat olive oil in medium saucepan over medium-high heat. Add zucchini, cherry tomatoes and garlic. Cook for about 5-6 minutes, until zucchini is tender and warmed all the way through.

2. Remove from heat. Add 1/2 of your pesto to the pan and toss until zucchini is evenly covered. Top with Parmesan and serve hot.

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