Pesto "Pasta" Recipe | Vegetarian Times Skip to main content

Pesto "Pasta"

A vegetable peeler (or a Saladacco) turns zucchini and yellow squash into fettuccine-like ribbons.



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2 medium-size zucchini
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2 medium-size yellow squash
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4 to 5 cloves garlic, peeled
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½ cup cilantro
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½ cup fresh basil
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2 Tbs. lemon juice
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3 Tbs. Bragg Liquid Aminos
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2 cups coarsely chopped tomatoes


1. Shave zucchini and squash into ribbons using vegetable peeler.

2. Purée pine nuts, garlic, cilantro, basil, lemon juice, liquid aminos, and pinch of salt in food processor until smooth. Add tomatoes, and pulse until blended.

3. Toss squash ribbons with pesto. Season to taste with pepper, and serve.

Nutrition Information: 

6 g
Total Fat: 
12 g
Saturated Fat: 
1 g
15 g
506 mg
4 g
8 g
Serves 4

Comments on this Recipe

This is very very good, and sooo healthly. I also did not have pine nuts. I was suprised at how much I enjoyed the tomato in it. Meets my need for a pasta fix.

This recipe is AMAZING. I can't believe how healthy and delicious it is. We used some pecans in addition to pine nuts (which had run low). Even though it ends up with a watery sauce from the zucchini and squash, I found that helped soften the "noodles" more. I'm so impressed that pesto can taste so good without olive oil!

If you let the zukes and sqaush sit in a strainer with some salt for a an hour or two before hand you can pull a lot of the moisture out and you'll end up with a much less watery sauce.