Grammy's Kitchen · Pesto Pasta · Zucchini Pesto Pasta with Roasted Tomatoes &
One of 66 pesto pasta recipes we measured
from minimalistbaker.com
6 cooks on minimalistbaker.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 66.
| this recipe | typical | |
|---|---|---|
| fat | 16% | 12% |
| protein add | 125% | 22% |
| aromatics | 44% | 1% |
| vegetables and beans | 333% | 18% |
| salt | 1% | 1% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 650 g | 5 cups zucchini, halved lengthwise and cut into 1/4-inch slices ((2 large zucchini yield ~5 cups or 650 g)) |
| 150 g | 1/2 large red onion, diced ((1/2 onion yields ~1 cup or 150 g)) |
| 484 g | 1 pint cherry tomatoes, whole ((1 pint yields ~2 1/2 cups)) |
| 425 g | 1 (15 oz.) can chickpeas, drained and rinsed |
| 54 g | 4 Tbsp olive oil ((DIVIDED)) |
| 3 g | 1/2 tsp sea salt ((DIVIDED)) |
| 1 g | 1/2 tsp red pepper flakes ((DIVIDED)) |
| 340 g | 12 oz. pasta of choice |
| 100 g | 1 cup basil pesto ((ensure vegan/dairy-free as needed // see notes for store bought recommendations)) |
| Vegan parmesan cheese | |
| Basil leaves |
Method: 6 steps, published by minimalistbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Very good. My first time using a recipe from your site. Guess it won’t be the last now since this was a hit with my husband and me. I do my veggie roasting just slightly different because I’m lazy. I put the sliced onions and zucchini in a ziplock bag, add o” — a cook, 5.0★
“I used the vegan pesto from Trader Joe’s and their chickpea fusilli. It was DELICIOUS. I served it to all my carnivorous friends at book club and they raved about it! Will DEFINITELY be making this again. So simple and so delicious. My only question is how” — a cook, 5.0★