Zucchini Ribbon Pesto Pasta

To be fair, I used to think making pasta from scratch was a total chore, but this recipe is really easy and doesn't cost much, about $8 for everything. I love using up those irregular zucchini from the farmers market, and this dish has turned into a favorite of my family. My partner was surprised to go back for seconds, which is always a win in my kitchen. It’s fresh, tasty, and perfect for a quick dinner.

Created by

The Globalbitesrecipes Team

Last updated on 2026-05-21T23:06:19.059Z

I remember the first time I thought I’d try to use up all those zucchini I bought without knowing what to do with them. I ended up spiralizing them into ribbons, feeling a bit like a chef in a trendy restaurant. The pesto adds this lovely touch that makes everything pop.

Honestly, the great thing about this dish is that you can adjust the pesto to your taste. I sometimes throw in extra garlic or even some chili flakes if I'm in the mood. Just keep an eye on the zucchini while they cook; you don’t want them too soft. A little crunch is perfect.

What I Love About This

Quick to throw together on a busy night
Zucchini ribbons are just fun to eat
My partner went back for seconds

The Secret to This Zucchini Ribbon Pesto Pasta

One of the things I really love about this dish is how easy it is to use up those unique zucchini you find at the farm stand. You know, the ones that aren’t perfectly shaped? They still taste wonderful, and when you turn them into ribbons, they add a fun, almost rustic vibe to the plate.

Also, don't stress too much about how your pesto turns out. If you're in a hurry, store-bought pesto is totally fine and cuts down your prep time. Just make sure to taste as you go. If it feels too intense, add a little extra olive oil to smooth everything out—totally an adjustable recipe!

Ingredients

To make this Zucchini Ribbon Pesto Pasta, here’s what you’ll need:

Ingredients

4 medium zucchini
2 cups fresh basil leaves
1/2 cup Parmesan cheese, grated
1/3 cup pine nuts
2 cloves garlic
1/2 cup olive oil
Salt, to taste
Black pepper, to taste
8 oz spaghetti or any pasta of choice

Feel free to adjust the quantities to suit your taste, especially with the pesto!

Instructions

Get ready to cook this delightful dish!

Make the Pesto

In a food processor, combine the basil, Parmesan cheese, pine nuts, and garlic. Pulse a few times to break everything down. While it’s running, drizzle in the olive oil until it's smooth. Season with salt and pepper to taste. Set aside, and honestly, if it tastes too strong, add a bit more oil to mellow it out.

Prepare the Zucchini Ribbons

Using a vegetable peeler or spiralizer, create ribbons from the zucchini. You don't need to peel them unless you want to, the skin adds color. As you make these, try not to let them fall apart. It’s all about that nice, long shape.

Cook the Pasta

Boil a large pot of salted water and cook the pasta according to the package instructions. Be sure to reserve about a cup of the pasta water before draining, which will help make the sauce creamy.

Combine It All

In the same pot, toss in the zucchini ribbons and cook for about 2 minutes until slightly tender but still have a bit of crunch. Mix in the cooked pasta along with the pesto, adding reserved pasta water as needed to bring everything together. You want it to be coated nicely but not swimming.

Serve It Up

Plate it up with a sprinkle of extra Parmesan on top if you like. Enjoy it fresh, and if there are leftovers, I find they’re still pretty tasty the next day, but try to keep them from sitting too long in the fridge.

This dish is so fresh and inviting, you'll want to make it again and again!

Pro Tips

If you don’t have pine nuts, walnuts or almonds work too.
You can also throw in some cherry tomatoes for a sweet touch.
Make sure to not overcook the zucchini; a slight crunch is great.
Feel free to add a squeeze of lemon for brightness.

How to Store Zucchini Ribbon Pesto Pasta

If you find yourself with leftovers—lucky you!—just pop them in an airtight container and refrigerate. It should keep for about 2 days, but honestly, the zucchini may get a little soggy if it sits too long. For best results, try to eat it straight away. When reheating, a quick zap in the microwave should do the trick, but you might want to toss in a splash of olive oil to keep it from drying out.

Ways to Switch It Up

Feeling adventurous? You can swap the zucchini with other veggies like carrots or even bell peppers. Just slice them thinly so they cook nicely with the pasta. If you're after a little heat, consider tossing in a pinch of red pepper flakes to the sautéing zucchini.

You can substitute the pine nuts for walnuts, almonds, or even sunflower seeds if you're dealing with allergies or just want a different taste. On top of that, if you want a creamy texture without too much oil, adding a touch of cream cheese or Greek yogurt at the end can do the trick. Either way, it keeps things fresh and fun, just how cooking should be!

Questions About Recipes

→ Can I use store-bought pesto?

Sure, but honestly, making it fresh makes a big difference in taste. If you go the store-bought route, just don’t skimp on quality.

→ What if I don’t like zucchini?

That's fair! You could use spaghetti squash instead, or even just skip the veggie and stick with the pasta and pesto.

→ How do I store leftovers?

Just pop it in an airtight container in the fridge. It’ll last a couple of days, but the zucchini can get mushy over time, so eat it up soon.