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🍝 Pasta Bowl with Pesto and Zucchini

610 kcal · 30 min · 4 servings

Pasta Bowl with Pesto and Zucchini Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the tomatoes thoroughly and cut them in half.
  2. 2. Wash the zucchini, trim the ends, and cut it lengthwise into four strips.
  3. 3. Cut the zucchini strips into small cubes.
  4. 4. Wash the basil leaves and shake off excess water.
  5. 5. Pluck the basil leaves from the stems and chop them roughly.
  6. 6. Peel the garlic cloves and cut them in half.
  7. 7. Grate the Parmesan cheese finely.
  8. 8. Bring about 5 liters of salted water to a boil in a large pot.
  9. 9. Cook the pasta in the boiling water for about 9 minutes until al dente (firm to the bite).
  10. 10. Heat a frying pan without fat over medium heat.
  11. 11. Toast the pine nuts in the pan for about 2 minutes until golden brown.
  12. 12. Remove the pine nuts from the pan and let them cool on a plate.
  13. 13. Heat 2 tablespoons of oil in the same pan over medium to high heat.
  14. 14. Fry the zucchini cubes in the pan for about 5 minutes.
  15. 15. Place the cooled pine nuts, dried tomatoes, garlic, Parmesan, and 6 tablespoons of olive oil into a tall container.
  16. 16. Blend the ingredients into a creamy pesto mixture.
  17. 17. Season the pesto with pepper and sugar to taste.
  18. 18. Season the fried zucchini with salt and pepper.
  19. 19. Drain the pasta in a colander and let it drip dry.
  20. 20. Place the drained pasta in the center of a bowl.
  21. 21. Arrange the zucchini and tomato halves around the pasta.
  22. 22. Spoon the tomato pesto over the pasta.
  23. 23. Sprinkle the chopped basil over the dish.
  24. 24. Enjoy your meal!

Nutrition per serving