Zucchini Pesto Pasta with Lemon-Basil Infusion

Ingredients

• 300 g whole grain pasta
• 2 medium, spiralized zucchini
• 2 cups, packed fresh basil leaves
• 3 cloves garlic
• 1/2 cup nutritional yeast
• 1/4 cup pine nuts
• 3 tablespoons lemon juice
• 1 tablespoon lemon zest
• to taste salt
• to taste black pepper
• 1/4 cup (for blending) water

Steps

1. 1. Cook the whole grain pasta according to package instructions until al dente. Drain and set aside, reserving a small amount of pasta water.
2. 2. In a food processor, combine basil leaves, garlic, nutritional yeast, pine nuts, lemon juice, and lemon zest. Blend until smooth, adding water gradually to achieve desired pesto consistency.
3. 3. In a large skillet over medium heat, gently sauté the spiralized zucchini for 2-3 minutes until slightly softened. Avoid overcooking to retain a slight crunch.
4. 4. Add the cooked pasta to the skillet with the zucchini. Pour in the pesto and toss to combine, adding reserved pasta water if needed to loosen the sauce.
5. 5. Season with salt and black pepper to taste. Serve immediately.

Notes

• This recipe combines the freshness of zucchini and basil with a zesty twist from lemon, creating a bright and flavorful dish.

Substitutions

• For a nut-free version, replace pine nuts with sunflower seeds.