This recipe was a bit disappointing. We love basil, and zucchini is high on our list of veggies, but this was just too plain-tasting. Just tasted bland. Made our tastebuds wonder where was all the yummy stuff that we had cooked up.
Won't make again.
While the end dish was good, this is not a quick meal to make. There are also better pesto dishes out there. If you do make it, use 1 cup pasta water as the sauce was dry with 1/2 cup.
I liked this but I like regular pesto better. Good for a change of pace but I probably won't make it again.
This is delicious! My husband isn't a fan of pesto usually, but he loved this dish. He requested to put it in the "regular rotation. Several people noted a strong garlic taste -- mine didn't have that, but I used the pre-chopped, jarred garlic in juice."
I followed the recipe exactly, and this tasted like a big bowl of raw garlic and onion. When I reheated it the next day for leftovers it was better, because the garlic and onion cooked in the microwave, but it was still very overwhelming, and I love garlic. Definitely a one note dish.
The garlic was to strong for my taste so I simmered the pasta after it was all put together and it the bitter garlic taste was gone. Perfect!
We thought this was very good. The sauce was delicious, and I liked that there were still pieces of zucchini in the pasta (not just the pistou). We served it with a side salad and bread. The raw garlic flavor was a little strong for me, but you expect that with this type of dish, and my husband didn't mind it at all.
Well ---- This has potential. Not enough flavor. This is DEFINITELY not a main dish -- use it for a side. But it needs more flavor somewhere -- maybe more basil???
Wonderful, filling recipe and I was able to make on a weeknight with some careful orchestration. I started boiling the water for the pasta and preheating the oven for the pine nuts as the pan for the zuccini was heating. Once the zuccini and onions were cooked the rest came together quickly. Like others I cut back on the garlic to just 1 large clove. I'll defintely make the dish again and try adding left over chicken.
This had a little prep work but well worth it!! It was delicious. Added chicken to it. Will definately make it again.
I really liked the way this turned out and I definitely plan to make it again. I agree with some of the other raters that the garlic was a little strong, maybe because I minced it instead of chopping it. I'll cut back next time. And I agree that cooking the zucchini and onions separately seemed redundant; it might save time to do them together. I used an immersion blender rather than food processor for the pistou and that worked really well. I'd hoped to have enough leftovers for dinner the next night, but we liked it too much and finished it off the first night!
We LOVED this! It is one of our favorite recipes of the summer!!! Served this for a large family gathering and it was eaten up!
The garlic balances wonderfully with the browned zucchini and sweet onion. The Parmigiano-Reggiano adds just a nice bit of saltiness. This recipe is keeping me from brushing my teeth! This is a keeper in my book! Definitely suitable for guests that appreciate a fine pesto - in a french style. OMG what else can I ask for!?! Note that the balances in this recipe require great thought if you intend to change any part of it.
WAY too much garlic flavor! Because it is blended raw it was just too intense. I used the amount it called for and my cloves were not huge, but it was completely overpowering. I can see how this might have potential if the garlic was dialed back.
This came across as a bit of a gloppy mess. I cooked the zucchini and onions at the same time, and substituted toasted walnuts for the pine nuts, but otherwise followed the recipe exactly. My husband and I couldn't finish it. On the bright side, I served this recipe on the side with sockeye salmon and CL's orange basil sauce, so that aspect of the meal was quite lovely.
We made this recipe last night and enjoyed it and would make it again. I would add more zucchini next time though and would cook the onion simultaneously in a small pan instead of after the zucchini to save 10 min of cooking time.
This is not bad, but it's not anything special either. Actually, it seems a bit underflavored. There are better pesto pasta recipes out there, furthermore, it takes more time to prep and cook than it would appear from a quick glance at the ingredients list - just more trouble than a ho-hum recipe should cause.
This is a versatile, delicious recipe I will make again and again! I used it as a side dish with Yolanda's Famous Chicken, but it's great on its own as a main dish. We had tons leftover, since we ate it in side-dish portions. My only change was I used 1/2 an onion. Next time I may add a little salt to the zucchini as it cooks. I also will add more zucchini!