Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Grilled Whole Zucchini Pesto Pasta
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- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 364
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 14 g
- Cholesterol
- 6 mg
- Sodium
- 576 mg
This zucchini pesto pasta inspired by Spaghetti alla Nerano is summer in a bowl – it's all about letting simple ingredients shine. Grilling the zucchini whole is the secret move here; it gets lightly charred and smoky on the outside while staying juicy and tender inside, perfect for blending into a creamy, bright green sauce that’s herby, lemony and brimming with summer. Tossed with springy cavatappi and sweet grilled corn, every bite hits that perfect balance of fresh, savory and just a little smoky. Finish with more fresh basil, plenty of Parmesan and a pinch of crushed red pepper flakes for the peak-season pasta you’ll want to make on repeat.
- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 364
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 14 g
- Cholesterol
- 6 mg
- Sodium
- 576 mg
Ingredients
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Directions
- Prepare a grill for direct medium heat.
- Rub the whole zucchini, corn and shallot with the olive oil, 3/4 teaspoon salt and several grinds of black pepper. Grill the vegetables until the corn is charred, the shallot is tender and charred in spots and the zucchini is tender and well charred, 8 to 10 minutes for the shallot and corn, 12 to 15 minutes for the zucchini.
- Meanwhile, fill a large pot with generously salted water and bring to a boil over medium-high heat. Fill a medium bowl with ice water. Add the basil and parsley to the boiling water and blanch until bright green, 10 to 15 seconds, then immediately transfer to the ice bath. Drain and squeeze dry. Add the cavatappi to the boiling water and cook until al dente, about 7 minutes. Reserve 1 cup of the pasta water, then drain the pasta well. Reserve the large pot.
- Cut off the corn kernels and set aside; discard the cobs. Cut off and discard the zucchini stems, then add the zucchini to a blender with the shallot, blanched basil and parsley, Parmesan, lemon zest and juice, 1/2 teaspoon salt, several grinds of black pepper and 1/2 cup of the reserved pasta water. Blend until very smooth and bright green.
- Transfer the zucchini sauce to the reserved pot, then add the pasta and corn kernels and place over medium-low heat. Cook, stirring frequently, until warmed through, 4 to 5 minutes. Add more pasta water if needed, a couple of tablespoons at a time, to keep the pasta saucy and evenly coated. Taste and adjust the seasoning with more salt and black pepper. Transfer to a large serving bowl; top generously with more basil, Parmesan and a pinch of crushed red pepper flakes if desired.
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