Today we are preparing a simple and tasty recipe, spaghetti with zucchini and cherry tomato pesto. This recipe combines fresh and seasonal ingredients to create a summer dish that will make your palate shine. Our zucchini and cherry tomato pesto is a tribute to Italian culinary tradition, with a creative and modern touch. The heart of this recipe is the pesto, and to prepare it we will use fresh Genoese zucchini, succulent cherry tomatoes baked in the oven, and a rich cheese base made from ricotta and parmesan. These ingredients come together to create a creamy texture and extraordinary flavor. Garlic and basil, two essential elements of pesto, add a touch of aroma, while salt and pepper adjust the taste. To bind everything together, we will use extra virgin olive oil, which will give a smooth consistency and rich flavor to our pesto. This exceptional condiment will then be generously mixed with the spaghetti, creating a synergy of flavors that will make you fall in love with this dish. The final result will be a festive and satisfying table. Follow us step by step as we show you how to create this magnificent recipe for spaghetti with zucchini and cherry tomato pesto. Below, we leave you other pesto recipes for main courses. Are you ready to start? Enjoy your meal!
- Difficulty: Very Easy
- Cost: Economic
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for Spaghetti with Zucchini and Cherry Tomato Pesto
- 11 oz spaghetti
- 4 zucchini
- 1 lb cherry tomatoes
- 2 tbsps ricotta
- 2 tbsps grated parmesan
- 3 cloves garlic (you can use just one)
- 1 bunch basil
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
Tools for Spaghetti with Zucchini and Cherry Tomato Pesto
- 1 Cutting Board
- 1 Baking Sheet
- 1 Parchment Paper
- 1 Blender
- 1 Pot
- 1 Pan
Steps for Spaghetti with Zucchini and Cherry Tomato Pesto
To prepare the spaghetti with zucchini and cherry tomato pesto, start by slicing the zucchini into not too thin rounds,
cut off the top part of the garlic and
transfer both the zucchini rounds, the garlic, and the whole cherry tomatoes onto a baking sheet covered with parchment paper.
Bake in a convection oven for 20/30 minutes at 356°F, depending on the oven. and turn on the stove for the pot where the spaghetti will be cooked.
Once well cooked, set aside some zucchini and cherry tomatoes, the remaining cherry tomatoes and
zucchini are transferred to a blender.
Add the ricotta,
the grated parmesan,
the basil, adjust with salt and pepper and add a generous drizzle of extra virgin olive oil.
Blend everything for a few minutes and
transfer the pesto to a large pan,
add the garlic,
a ladle of pasta cooking water and
drain the spaghetti directly into the pan.
Toss everything together and
add the zucchini and cherry tomatoes previously set aside,
some fresh basil leaves and
serve.
Zucchini and cherry tomato pesto can be stored in the fridge, covered with plastic wrap, for up to 3 days.
FAQ (Questions and Answers)
Can I omit the ricotta?
Yes, certainly. To add creaminess, you can use any type of creamy cheese.
