Zucchini Pasta with Almond Basil Pesto

This zucchini noodle pasta dish isn't only gluten-free, it's loaded with powerful vitamins and phytonutrients. Zucchini is a prime source of vitamin C that promotes cardiovascular health; it also contains lutein, a phytonutrient that's good for vision.

Cheyenne Ellis and Leslie Unruh

Also see 20 Fabulous Pasta Recipes

From Aim True by Kathryn Budig. Copyright © 2016 by Kathryn Budig. Reprinted by permission of William Morow Books, an imprint of HarperCollins Publishers.

Serves 2 to 4


  • 2 zucchini
  • 1/4 cup raw almonds
  • 2 large handfuls fresh basil
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup grated pecorino cheese
  • 2 garlic cloves, peeled
  • 2 teaspoons pink salt
  • 1 cup cherry tomatoes, halved


  1. Spiralize or peel the zucchini into noodle-like ribbons. Pat them with paper towels to remove excess liquid.
  2. Place the almonds, basil, oil, pecorino, garlic, and salt into a food processor and blend until the pesto is the desired consistency (I like a chunky texture). Gently fold the pesto into the zucchini noodles and toss with the cherry tomatoes.