The Easiest Zucchini Pasta Recipe With Peas, and Arugula Pesto [Vegan]
This easy zucchini pasta recipe is the best way to get your greens. Spiralized zucchini, verdant pops of sweet peas, with vibrant arugula pesto will deliver tons of nutrients in a delicious and down right satisfying bowl.
This spiralized zucchini pasta recipe is perfect for easy summer cooking and entertaining. Whip it up with the last of your summer zucchini and squash harvest.
I created this recipe one afternoon with just a few ingredients I had in my kitchen. I love challenging myself to cook with ingredients I already have on hand, so that I don’t have to run out to the grocery store. At the time, my veggie spiralizer was still fairly new in my kitchen and I wanted to put it to work, so I came up with this simple veg noodle dish. Pair it with a cool crisp summer sauvignon blanc and good friends!
Make This Easy Zucchini Pasta Recipe
One of the things that I love about zucchini and squash is that they have a mild flavor that go well with so many things, savory and sweet. They would be an equally delicious addition to this lion’s mane pasta with peas, watch the video and get the recipe, baked alongside this roasted chicken and carrot sheet pan dinner (watch the video), or snuck into this chocolate mint smoothie that’s more like a milkshake (watch the video) as a way to boost the nutrients.
Make sure you choose organic, so you can leave the skin on, which is where most of the nutrition resides. It’s an excellent source of lutein and zeaxanthin, and carotenoid pigments. They also boast a respectable amount of folate, vitamin C, and beta-carotene.
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This Pasta With Zucchini and Squash Comes Together Effortlessly
This pasta recipe with zucchini looks like it’s difficult to make, but it comes together super easily, making it perfect for entertaining.
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Ingredients
Preparation
- Bring a medium size pot of water to boil. Add peas and parboil for about 1 minute, until just bright green and tender (don’t overcook). Drain in a colander and run cold water over them to stop the cooking.
- Finely chop pine nuts (or use a small food processor). Scrape into a large bowl.
- In a food processor gently purée 3/4 cup of peas. Scrape into bowl with pine nuts.
- In same food processor pulse 2 cups of arugula until roughly chopped (avoid the temptation to overdo it, go for a rough chop). Add to bowl with pine nuts and peas.
- Stir in 3/4 cup of olive oil, finely chopped garlic, lemon zest, lemon juice, and vegan parmesan cheese. Season with salt and pepper to taste.
- Bring another large pot of water to boil. Cook tagliatelle until al dente. Drain.
- Meanwhile, spiralize your squash.
- Add pasta, squash, remaining peas, and arugula to bowl with pesto. Toss evenly to coat. Season with salt and pepper to taste. Finish with a little more olive oil if necessary. Garnish with pine nuts.
- For the cheese:
- Place all ingredients in a food processor and pulse until a fine meal is formed. Store covered in refrigerator. Vegan parmesan cheese will last for several weeks in the refrigerator.
