Roasted Zucchini Basil Pesto Farfalle
There’s something wonderfully simple yet deeply satisfying about a bowl of pasta tossed with fresh, vibrant pesto and tender roasted vegetables. This Roasted Zucchini Basil Pesto Farfalle combines the nutty, aromatic flavors of homemade basil pesto with the subtle sweetness of roasted zucchini, all wrapped around perfectly cooked farfalle pasta. It’s a dish that feels both fresh and comforting, ideal for a quick weeknight dinner or an impressive meal to share with friends. With just a handful of wholesome ingredients and straightforward steps, this recipe captures the essence of summer on a plate.
Why This Recipe Works
This Roasted Zucchini Basil Pesto Farfalle strikes a perfect balance between flavors and textures. The zucchini, roasted to caramelized perfection, adds a delicate sweetness and slight crunch, contrasting beautifully with the tender, bowtie-shaped pasta. The basil pesto is the star here — bright, herbaceous, and rich thanks to toasted pine nuts and Parmesan cheese. Using fresh basil bursts with flavor, making every bite fragrant and refreshing. The extra-virgin olive oil brings everything together with a silky finish. Plus, farfalle’s shape holds the pesto well, ensuring every forkful is coated and flavorful.
Roasting the zucchini instead of sautéing deepens its flavor, while making the cooking process hands-off. This recipe is also highly adaptable, allowing you to swap in different nuts or cheeses or even add a protein to suit your preferences. Whether you’re a seasoned cook or a kitchen newbie, this dish delivers guaranteed satisfaction with minimal fuss.
What’s in the Bowl
- 8 ounces farfalle pasta – The bowtie pasta is perfect for holding onto the pesto sauce.
- 2 medium zucchinis, sliced – Roasted until tender and slightly caramelized for natural sweetness.
- 2 tablespoons olive oil – Used to coat zucchini before roasting, enhancing flavor and texture.
- Salt and pepper – To season the zucchini and pasta for balanced taste.
- 1 cup fresh basil leaves – The base of the pesto, packed with vibrant, herbaceous flavor.
- 1/4 cup pine nuts, toasted – Adds a nutty crunch to the pesto.
- 1/2 cup grated Parmesan cheese – Brings umami richness and depth to the sauce.
- 2 cloves garlic, minced – For a fragrant, savory punch in the pesto.
- 1/4 cup extra-virgin olive oil – To emulsify the pesto into a smooth, luscious sauce.
Gear Up: What to Grab
- Baking sheet – For roasting the zucchini slices evenly.
- Large pot – To boil the farfalle pasta.
- Food processor or blender – Essential for blending the pesto ingredients to a creamy consistency.
- Mixing bowl – To toss the cooked pasta with roasted zucchini and pesto.
- Colander – For draining the pasta.
- Wooden spoon or tongs – For mixing ingredients without mashing the pasta.
Make Roasted Zucchini Basil Pesto Farfalle: A Simple Method
Step 1: Roast the Zucchini
Preheat your oven to 425°F (220°C). Slice the zucchinis into even rounds about 1/4-inch thick. Toss them with 2 tablespoons of olive oil, a pinch of salt, and freshly ground black pepper. Spread the slices out on a baking sheet in a single layer. Roast for 15 to 20 minutes, flipping halfway through, until they’re golden brown and tender with slightly crispy edges. Remove from the oven and set aside.
Step 2: Cook the Farfalle Pasta
While the zucchini roasts, bring a large pot of salted water to a boil. Add the farfalle and cook according to package instructions until al dente, usually around 10-12 minutes. Reserve about 1/4 cup of pasta water, then drain the pasta and return it to the pot or a large mixing bowl.
Step 3: Prepare the Basil Pesto
In a food processor, combine the fresh basil leaves, toasted pine nuts, grated Parmesan cheese, and minced garlic. Pulse a few times to chop the ingredients. With the processor running, slowly drizzle in the 1/4 cup of extra-virgin olive oil until the mixture is smooth and creamy. Season with salt and pepper to taste. If the pesto is too thick, add a splash of the reserved pasta water to loosen it.
Step 4: Toss the Pasta with Pesto and Roasted Zucchini
Add the roasted zucchini to the cooked pasta. Pour the basil pesto over the top, and gently toss everything together until the pasta is evenly coated. Use tongs or a wooden spoon to mix carefully, ensuring the zucchini slices stay intact. If needed, add a little more pasta water to help the sauce cling to the noodles.
Step 5: Serve and Enjoy
Divide the Roasted Zucchini Basil Pesto Farfalle among plates or bowls. For extra flair, sprinkle with additional grated Parmesan and a few fresh basil leaves. This dish pairs wonderfully with a crisp side salad or a slice of Easy Garlic Bread for mopping up every last bit of pesto goodness.
Warm & Cool Weather Spins
- Summer: Add halved cherry tomatoes for a juicy burst of color and flavor.
- Warm Weather: Toss in fresh arugula or baby spinach leaves for extra greens and peppery notes.
- Cool Weather: Stir in sautéed mushrooms or roasted bell peppers to deepen the flavor profile.
- Protein Boost: Add grilled chicken or chickpeas for a more filling meal.
- Cheese Variation: Try swapping Parmesan with Pecorino Romano for a sharper taste.
- Nut Swap: Use walnuts or almonds if pine nuts are unavailable or you want a different texture.
Author’s Commentary
This Roasted Zucchini Basil Pesto Farfalle is one of those recipes that feels like a gift from the kitchen to your soul. The roasting step elevates zucchini beyond the usual sautéed vegetable, bringing out a caramelized sweetness that pairs beautifully with the herbaceous basil pesto. I love how farfalle’s unique shape traps the sauce, giving you that perfect bite every time.
One of my favorite things about this recipe is its versatility. Whether you’re cooking for a busy weeknight or entertaining guests, it’s simple to scale up or tweak according to what’s in your pantry. If you happen to love layered pasta dishes, you might enjoy trying the Summer Squash Ricotta Pesto Lasagna which uses similar fresh flavors but in a baked format.
Storage Pro Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To prevent the pasta from drying out, add a drizzle of olive oil or a spoonful of pesto before reheating.
- Reheat gently on the stovetop or in the microwave, stirring occasionally to warm evenly.
- Pesto can be stored separately in a small jar covered with a thin layer of olive oil for up to a week in the fridge.
- If freezing, keep pesto and pasta separate. Thaw pesto overnight in the fridge and toss with freshly cooked pasta for best results.
Roasted Zucchini Basil Pesto Farfalle Q&A
Can I use a different type of pasta for this recipe?
Absolutely! While farfalle is ideal because of its shape, other pasta like penne, fusilli, or rotini will also work well to hold the pesto sauce and mix nicely with the roasted zucchini.
What can I substitute if I don’t have pine nuts?
Toasted walnuts, almonds, or even cashews make great alternatives to pine nuts. They’ll provide that nutty flavor and texture essential to a good pesto.
Is it possible to make this recipe vegan?
Yes! Simply replace the Parmesan cheese with a vegan cheese alternative or nutritional yeast for a cheesy flavor without dairy. Make sure the pesto is blended well to maintain a creamy consistency.
How do I keep the pesto from turning brown?
To minimize browning, store pesto in an airtight container and pour a thin layer of olive oil on top before sealing. Keeping it refrigerated and using it within a few days ensures the best color and flavor.
Serve with These
- Easy Garlic Bread – Perfect for soaking up the vibrant pesto sauce and adding a crunchy contrast.
- Simple mixed green salad with lemon vinaigrette – Brightens the meal with fresh acidity.
- Roasted cherry tomatoes – Their sweetness complements the roasted zucchini beautifully.
- Grilled chicken skewers – For a protein-packed addition that pairs nicely with the herbs.
The Last Word
Roasted Zucchini Basil Pesto Farfalle is a celebration of fresh ingredients and straightforward cooking techniques that come together to create a dish bursting with flavor and texture. It’s a recipe that fits beautifully into a busy lifestyle without compromising on taste or satisfaction. Whether you’re craving a light summer meal or a comforting pasta dish, this recipe delivers every time.
Enjoy the vibrant green hues, the nutty aroma, and the delightful combination of roasted zucchini and fresh basil pesto. It’s a dish that invites you to slow down and savor each mouthful, making every meal a little more special. Happy cooking!
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Roasted Zucchini Basil Pesto Farfalle
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). Slice the zucchinis into even rounds about 1/4-inch thick. Toss them with 2 tablespoons of olive oil, a pinch of salt, and freshly ground black pepper. Spread the slices out on a baking sheet in a single layer. Roast for 15 to 20 minutes, flipping halfway through, until they’re golden brown and tender with slightly crispy edges. Remove from the oven and set aside.
- While the zucchini roasts, bring a large pot of salted water to a boil. Add the farfalle and cook according to package instructions until al dente, usually around 10-12 minutes. Reserve about 1/4 cup of pasta water, then drain the pasta and return it to the pot or a large mixing bowl.
- In a food processor, combine the fresh basil leaves, toasted pine nuts, grated Parmesan cheese, and minced garlic. Pulse a few times to chop the ingredients. With the processor running, slowly drizzle in the 1/4 cup of extra-virgin olive oil until the mixture is smooth and creamy. Season with salt and pepper to taste. If the pesto is too thick, add a splash of the reserved pasta water to loosen it.
- Add the roasted zucchini to the cooked pasta. Pour the basil pesto over the top, and gently toss everything together until the pasta is evenly coated. Use tongs or a wooden spoon to mix carefully, ensuring the zucchini slices stay intact. If needed, add a little more pasta water to help the sauce cling to the noodles.
- Divide the Roasted Zucchini Basil Pesto Farfalle among plates or bowls. For extra flair, sprinkle with additional grated Parmesan and a few fresh basil leaves. Serve and enjoy.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a drizzle of olive oil or a spoonful of pesto to keep pasta moist.
- Swap pine nuts with walnuts or almonds for a different texture and flavor.
- Add grilled chicken or chickpeas for extra protein.
- Try adding cherry tomatoes or fresh greens like arugula for variation.
