Zucchini Pesto Pasta
This Zucchini Pesto Pasta makes an excellent weeknight meal, offering a light and flavorful dish that's perfect for those with Chronic Kidney Disease (CKD) and for using up leftover chicken. With penne pasta, tender-crisp zucchini, and aromatic garlic sautéed in olive oil, all tossed in a homemade basil pesto, this recipe is both quick and satisfying. The whole dish comes together in no time, making it ideal for busy evenings when you crave something delicious without the fuss.
This Zucchini Pesto Pasta is a big hit because it’s super easy and tastes amazing. Perfect for those busy weeknights, it comes together quickly with fresh zucchini and homemade basil pesto, making for a tasty and healthy meal.
If you like this pasta recipe, then you are also gonna LOVE this Mediterranean Quinoa Salad.
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Ingredients
Before diving into the ingredients, it's worth noting that this Zucchini Pesto Pasta relies on fresh, simple components to create a dish that's both satisfying and nutritious. The combination of vegetables and pesto ensures a burst of flavor in every bite, making it a perfect go-to for an effortless yet delicious meal.
- Penne pasta, uncooked - Provides the hearty base for the dish.
- Zucchini - Adds a fresh and tender-crisp texture.
- Minced garlic - Infuses a robust aroma and flavor.
- Olive oil - Helps sauté the garlic and zucchini perfectly.
- Ground black pepper - Lends a touch of spice and warmth.
- Garlic and more seasoning - Enhances the overall flavor profile.
- Basil pesto - Brings everything together with its vibrant taste.
See recipe card for quantities.
Instructions
Now that you have your ingredients ready, it's time to put this Zucchini Pesto Pasta together. The steps are simple and straightforward, ensuring a hassle-free cooking experience. Follow these instructions to create a delicious, light, and flavorful meal that’s perfect for any night of the week. Let's get started!
1. Cook penne pasta per package directions, omitting salt added to water. Save about ½ cup pasta water before draining for use in the recipe.
2. Wash zucchini, and cut off ends. Cut in half lengthwise and then slice into half-moon pieces about ½ in thick.
3. While pasta is cooking, heat olive oil in a large frying pan (you will eventually add all the zucchini to it so make sure it's big enough). Add garlic and saute for about 1 minute.
5. Add the pesto to the cooked zucchini and stir to combine.
4. Add sliced zucchini, black pepper, and garlic and more seasoning and cook until zucchini is tender-crisp, about 5 minutes. (You can cook to your preference of doneness)
6. Add the cooked pasta to the zucchini/pesto mix and mix together. Add pasta cooking water as needed to get the mixture fully combined. Cook for an additional 4-5 minutes to heat throughout and get the flavors blended.
Substitutions
If you're looking for substitutions for this recipe, you will be glad to have some of these options available.
- Pasta - Use whole grain or low-protein pasta instead of regular penne to make the dish more suitable for a CKD diet.
- Zucchini - Yellow squash can be used as an alternative if you prefer a different flavor or texture.
- Basil Pesto - Opt for a low-sodium basil pesto or make your own at home, controlling the salt content to better fit a CKD diet.
- Garlic and More Seasoning - Substitute with fresh herbs like basil, oregano, or thyme for a lower-sodium option.
- Olive Oil - Use less olive oil or a spray olive oil to manage fat intake more effectively.
Variations
If you're curious about variations for this recipe, then I'm excited to show you some of my favorites! Here are a few variations you can use for this Zucchini Pesto Pasta recipe:
- Low-Protein Pasta - Use a low-protein pasta alternative to reduce protein intake while still enjoying a hearty meal. This can help manage protein levels while providing the same satisfying texture.
- Vegetable Medley - To add variety and nutrition, include other low-potassium vegetables like bell peppers and mushrooms. These can be sautéed along with the zucchini to create a more colorful and nutrient-dense dish.
- Herb-Infused Olive Oil - Instead of using pesto, which can be higher in sodium, try an herb-infused olive oil. Sauté garlic and fresh herbs like basil, oregano, and thyme in olive oil to create a flavorful, kidney-friendly sauce.
Storage
To store your Zucchini Pesto Pasta:
- Refrigerate: Place the pasta in an airtight container and refrigerate. It will keep well for up to 3 days.
- Reheat: When ready to eat, gently reheat the pasta in a skillet over low heat, adding a splash of water or additional pesto to maintain moisture.
- Freezing: While not ideal, you can freeze this dish for up to 1 month. Keep in mind that the texture of the zucchini may change after freezing. To reheat, thaw overnight in the refrigerator and then warm on the stovetop.
These methods ensure that your dish remains fresh and flavorful for your next meal.
Top tip
For those with CKD, a key tip is to use a homemade low-sodium pesto. Making your own pesto allows you to control the salt content, ensuring the dish remains kidney-friendly while still bursting with fresh, vibrant flavors. Feel free to experiment with using more herbs and lemon juice to enhance the taste without relying on salt.
FAQs for Pasta with Zucchini Pesto
Yes, you can customize the dish by adding other low-potassium vegetables like bell peppers, mushrooms, or even spinach to enhance both flavor and nutrition.
Yes, you can easily make this recipe gluten-free by substituting regular penne pasta with gluten-free penne pasta.
More Kidney Friendly Side Dishes
Looking for other recipes like this? Try these:
Other Kidney Friendly Desserts
These are my favorite dishes to serve with Pesto Pasta Zucchini:
If you tried this Recipe or any other recipe on my website, please please leave a star rating and let me know how it goes in the comments below. I love hearing from you!
PrintZucchini Pesto Pasta
Enjoy a delicious and kidney-friendly twist on a classic with our Zucchini Pesto Pasta. Made with low-potassium zucchini noodles and a fresh basil pesto, this dish offers a flavorful and heart-healthy option perfect for managing CKD.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Blender
- Cuisine: American
- Diet: Low Salt
Ingredients
- 1 ½ cup penne pasta, uncooked
- 4.5 cups zucchini (approximately 3 medium zuchhinis)
- 2 tbsp minced garlic
- 4 tsp olive oil
- ½ tsp ground black pepper
- 1 tbsp garlic and more seasoning
- 1 cup basil pesto (recipe)
Instructions
- Cook penne pasta per package directions, omitting salt added to water. Save about ½ cup pasta water before draining for use in the recipe.
- Wash zucchini, and cut off ends. Cut in half lengthwise and then slice into half-moon pieces about ½ in thick.
- While pasta is cooking, heat olive oil in a large frying pan (you will eventually add all the zucchini to it so make sure it's big enough). Add garlic and saute for about 1 minute.
- Add sliced zucchini, black pepper, and garlic and more seasoning and cook until zucchini is tender-crisp, about 5 minutes. (You can cook to your preference of doneness)
- Add the pesto to the cooked zucchini and stir to combine.
- Add the cooked pasta to the zucchini/pesto mix and mix together. Add pasta cooking water as needed to get the mixture fully combined.
- Cook for an additional 4-5 minutes to heat throughout and get the flavors blended.
7. Cook for an additional 4-5 minutes to heat throughout and get the flavors blended.
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