The use of uncooked zucchini in this recipe delivers a high dose of vitamins and minerals, while still yielding a velvety-textured sauce. The sheet tray method of roasting the other vegetables keeps the preparation simple. Freshly grated lemon zest and potent basil give the sauce its brightness, and the raw almonds boost protein levels. Using pasta water is an Italian trick that results in a silkier sauce.
This meal doesn’t need to be served piping hot. I love it just warm, especially when it is hot outside.
Ingredients
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, chopped
- ½ medium red onion, chopped
- 1 red pepper, deseeded and chopped
- ¼ cup zucchini, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 pound cooked pasta, your choice of shape
- 2 garlic cloves, whole
- 2–3 medium zucchini, chopped
- ½ cup almonds, raw or roasted
- 1 cup pasta water
- Juice and zest of 1 lemon
- 1 red chili pepper, chopped (optional)
- Handful of basil, chopped (mostly leaves, some shorter stems OK)
- 1 teaspoon salt
- Parmesan cheese, for serving
Preparation
Preheat oven to 375°F.
FOR THE ROASTED VEGETABLES
Place the tomatoes, chopped garlic, red onions, red pepper and ½ cup zucchini on a baking sheet. Drizzle with olive oil and 1 teaspoon salt. Mix together using your hands, ensuring the vegetables are well coated with the oil. Roast for about 30 minutes, until all the vegetables are softened.
FOR THE PASTA
Boil the pasta in a big pot of well-salted water, according to package directions. Reserve 1 cup of the pasta water for the pesto.
FOR THE ZUCCHINI PESTO
Place chopped zucchini, garlic cloves, almonds, pasta water, lemon zest and juice, chili pepper (if using), basil and salt in a blender and blend until it forms a smooth, creamy sauce. Taste and add more salt, if desired.
TO ASSEMBLE AND SERVE
Add the roasted vegetables to the cooked pasta and toss with the pesto. Top with freshly grated Parmesan, to taste.
