A very simple and light summer dish, perfect to take with you to the beach… Cold pasta with zucchini pesto and mozzarella, tasty and quick to prepare, enriched with cherry tomatoes and Taggiasca olives. The zucchini pesto is creamy and very easy to make, below you’ll find the link to my recipe with the quantities and the procedure. Then you just have to boil the pasta and add the other ingredients… enjoy your meal!
Here are some other simple and delicious summer recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Seasonality: Summer
- Energy 385.47 (Kcal)
- Carbohydrates 32.68 (g) of which sugars 3.22 (g)
- Proteins 20.34 (g)
- Fat 19.09 (g) of which saturated 7.57 (g)of which unsaturated 4.55 (g)
- Fibers 3.53 (g)
- Sodium 674.71 (mg)
Indicative values for a portion of 9 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 12.35 oz pasta
- 7.05 oz mozzarella
- 3.5 oz cherry tomatoes
- 3 tbsps Taggiasca olives
- extra virgin olive oil
- salt
- pepper
- 3 zucchini
- 1.41 oz peeled almonds
- 1 leaf mint
- 2 leaves basil
- 1 clove garlic (to taste)
- 2 tbsps grated Parmesan cheese
- extra virgin olive oil
- salt
Tools
- Bowl
- Pot
- Colander
- Blender
- Grater
Preparation
Prepare the zucchini pesto following the instructions here.
In this case, I didn’t add capers, but if you like them, you can add them, in the quantity indicated in the recipe.
Drain the mozzarella well and cut it into cubes. Mozzarella pearls are also fine if you have them.
Wash the cherry tomatoes and cut them into pieces.
Boil the pasta in salted water and drain it slightly al dente.
Place it in a bowl and dress it with a little oil to prevent it from sticking. When it has cooled, add 5-6 tablespoons of zucchini pesto and mix well.
Add the mozzarella, cherry tomatoes, and Taggiasca olives.
Mix again, adjust salt, pepper, and oil if necessary. If you like, you can garnish with a few fresh basil leaves.
The cold pasta with zucchini pesto and mozzarella is ready, you can serve it immediately or let it rest in the refrigerator for an hour or two if you prefer it colder.
Tips and Notes
You can replace the zucchini pesto with the classic Genoese pesto or with arugula pesto.
Instead of mozzarella, you can add feta cut into cubes.
You can enrich the cold pasta with other vegetables to taste, such as grilled peppers.
Any short pasta shape will work, as long as it holds up well when cooked.
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