Double Zucchini Pasta by @fitgreenmind

35 min
Medium

2 servings

🥒

750 g

Zucchini

🛢️

Oil

🌾

250 g

Flour

🧂

1.5 g

Salt

🌰

30 g

Pine Nuts

🧂

Salt

🌶️

0.3 g

Pepper

🌿

24 g

Basil

🫒

30 ml

Olive Oil

Preparation Steps

  1. Step 1/12

    Wash the zucchini and cut the 750 g zucchini into small chunks.

    zucchini
    🔪chef's knife
    🪵cutting board

  2. Step 2/12

    Heat 1 tbsp cooking oil in a frying pan over medium heat. Fry the zucchini chunks for about 10–12 minutes, stirring occasionally, until very soft.

    zucchini
    cooking oil
    🍳frying pan
    🥄spatula

  3. Step 3/12

    Transfer about half of the softened zucchini, approximately 375 g, to the food processor.

    zucchini
    🥄spatula

  4. Step 4/12

    Add 200 g wheat flour and a pinch of salt to the food processor. Blend until a dough forms.

    wheat flour
    salt

  5. Step 5/12

    Add the remaining 50 g wheat flour gradually only if the dough is too wet to hold its shape. Blend briefly after each addition.

    wheat flour

  6. Step 6/12

    Transfer the zucchini pasta dough to a mixing bowl. Cover it and let it rest while preparing the pesto.

    🥣mixing bowl

  7. Step 7/12

    Place the remaining softened zucchini, 30 g pine nuts, fresh basil, 2 tbsp olive oil, black pepper, and salt to taste in the food processor. Blend until smooth.

    zucchini
    pine nuts
    fresh basil
    olive oil
    salt
    black pepper

  8. Step 8/12

    Taste the zucchini pesto and adjust the salt and black pepper if needed.

    salt
    black pepper
    spoon

  9. Step 9/12

    Bring 3 l water to a rolling boil in a pot over high heat.

    water
    🍲pot

  10. Step 10/12

    Hold the dough over the boiling water and cut it directly into short pasta pieces with kitchen scissors.

    ✂️kitchen scissors
    🍲pot

  11. Step 11/12

    Cook the pasta until the pieces float to the surface, about 2–3 minutes. Lift them out with a slotted spoon.

    🍲pot
    🥄slotted spoon

  12. Step 12/12

    Toss the cooked zucchini pasta with the zucchini pesto until evenly coated. Serve immediately.

    🥣mixing bowl
    🥄spatula

Composition

Ingredients

Types

Vegetables, Seasonings, Nuts and Seeds, Oils

Ingredients

Zucchini, Oil, Flour, Salt, Pine nuts, Pepper, Basil, Olive oil

Allergens

Tree nuts

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Plant-based

Calories

790 kcal

Macro nutrients

Protein: 18g, Carbohydrates: 109g, Dietary fiber: 9g, Total fat: 34g, Saturated fat: 4g, Sugars: 8g

Nutritional Information

Minerals

Potassium: 870mg, Calcium: 75mg, Iron: 5mg, Magnesium: 105mg, Sodium: 330mg

Vitamins

Vitamin C: 53mg, Vitamin A: 95µg RAE, Vitamin K: 105µg, Folate: 120µg

Preparation

Time Information

Preparation

35 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, frying pan, mixing bowl, pot, kitchen scissors, slotted spoon, spatula

Appliances

food processor, stovetop

Type

Type

Type Of Dish

Main Course, Pasta

Occasions

Lunch, Dinner, Weeknight Meal, Summer

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Italian-inspired, European

Geographic

Germany, Europe

Various

Aspect

Texture

Tender, Silky, Soft, Chewy, Creamy

Flavors

Herbaceous, Savory, Nutty, Fresh, Mild, Peppery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool completely before refrigerating,Store pesto separately when possible), freezer : 60 days (Freeze cooked pasta and pesto separately in airtight containers,Thaw overnight in the refrigerator)