Grammy's Kitchen · Pesto Pasta · Zucchini Pesto Pasta with Roasted Tomatoes &
One of 155 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 155.
| this recipe | typical | |
|---|---|---|
| fat | 16% | 0% |
| protein add | 125% | 0% |
| aromatics | 44% | 0% |
| vegetables and beans | 333% | 0% |
| salt | 1% | 0% |
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★
“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 oil” — a cook