Rating: 3.5 stars
19 Ratings
  • 1 star values: 2
  • 2 star values: 3
  • 3 star values: 3
  • 4 star values: 4
  • 5 star values: 7
Jeanne Kelley
Recipe by Cooking Light July 2010

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Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

total:
45 mins
Yield:
4 servings (serving size: 1 1/2 cups pasta and 1 tablespoon cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 teaspoons oil in a large skillet over medium-high heat. Add zucchini to pan; sauté 5 minutes or until tender and golden. Remove from pan; cool.

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  • Place 1/4 cup cooked zucchini, basil, 1/4 cup cheese, pine nuts, and garlic in a food processor; process until finely chopped. (Keep mixture in processor.)

  • Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Add onion to pan; sauté 10 minutes or until golden. Return remaining cooked zucchini to pan. Remove from heat.

  • Combine 6 quarts water and 1 teaspoon kosher salt in a large Dutch oven, and bring to a boil. Cook pasta in boiling water according to package directions. Drain in a sieve over a bowl, reserving 1/3 cup cooking liquid. Add pasta to vegetables.

  • With processor on, add reserved liquid to basil mixture; process until smooth. Add basil mixture to pasta. Add cream, remaining salt, and pepper; stir. Top with remaining cheese.

Nutrition Facts

420 calories; fat 17.2g; saturated fat 6.1g; mono fat 6.6g; poly fat 2.6g; protein 13.9g; carbohydrates 52.9g; fiber 3.4g; cholesterol 29.2mg; iron 2mg; sodium 575mg; calcium 173mg.
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