Walnut, Spinach and Herb With Zucchini Pasta Sauce Recipe

Posted by Patria Henriques on Friday, July 19, 2024
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This no-cook, vegetable-rich pasta sauce is bright and fresh-tasting right after it is made but will mellow out after a day or two in the refrigerator. For a smoother sauce, use a high-speed blender. A generous sprinkling of parmesan cheese when serving adds a hit of umami to finish the dish. To make this dish vegan, substitute a vegan alternative for the cheese.

Refrigerate leftover sauce for up to 3 days; or freeze for up to 1 month.

The sauce can be made up to 3 days in advance.

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Ingredients

measuring cup

Servings: 4-6 (makes 3 cups sauce)

Directions

Time Icon Active: 20 mins

  • Step 1

    Fill a large pot with water, place over high heat and bring to a boil. Season lightly with salt, add the pasta and cook according to the package instructions, stirring occasionally, until the pasta is al dente, with just a little bit of bite.

  • Step 2

    While the pasta is cooking, place the zucchini, spinach, cheese, walnuts, olive oil, garlic, basil, cilantro and lime juice in a food processor (see headnote) and pulse until smooth. If the sauce seems too dry, add more olive oil, 1 tablespoon at a time. Taste, and season with salt and pepper, as needed.

  • Step 3

    Once the pasta is cooked, drain and add it to a large bowl. Pour the sauce over it and, using tongs or two big forks, toss to coat. Sprinkle with fresh cilantro and parsley leaves, if desired. Serve, family-style, with parmesan cheese on the side.

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    Nutritional Facts

    Per serving (1 1/3 cups pasta and 1/2 cup sauce), based on 6

    • Calories

      486

    • Fat

      20 g

    • Saturated Fat

      4 g

    • Carbohydrates

      61 g

    • Sodium

      191 mg

    • Cholesterol

      7 mg

    • Protein

      17 g

    • Fiber

      4 g

    • Sugar

      2 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From “Persiana Everyday” by Sabrina Ghayour (Hachette, 2022).

    Tested by Ann Maloney.

    Published August 29, 2022

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