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+ servings

Zucchini Pasta with Garlic Scape Pesto

All things green thrown into a bowl, bringing a health twist to one of my favorite Italian recipes on earth.
Course Main Course
Cuisine American, Italian
Keyword garlic, pesto, zucchini, zucchini pasta
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 Servings
Calories 255kcal
Author Queen of Quinoa


  • 3 large zucchinis
  • 1 cup shelled green peas
  • 10 - 12 garlic scapes roughly chopped
  • 1 1/2 cups packed basil
  • 2 cloves garlic
  • 1/2 cup walnuts
  • 1/4 cup nutrition yeast
  • Olive oil
  • Salt & pepper to taste


  • Add the garlic scapes, basil, garlic, walnuts and nutritional yeast into a food processor.
  • Begin to process and slowly add oil into the top, until you have a smooth consistency.
  • Scoop into a separate bowl and set aside.
  • Using either a spiral slicer or simply a mandoline slicer, slice your zucchini into pasta strips.
  • Place in a large mixing bowl and top with the pesto.
  • Carefully mix the zucchini noodles with the pesto, tossing until they are all coated with pesto.
  • Serve into bowls and sprinkle with fresh peas.
  • Enjoy with a little dash of red chili flakes for a little heat!


For the oil, I probably used no more than 1/4 cup. I eye-balled it, and stopped once I got the consistency I wanted. The quantity will depend it you want a dried or more liquidy pesto.
gluten-free | dairy-free | sugar-free | vegan | soy-free | raw


Calories: 255kcal | Carbohydrates: 21g | Protein: 8g | Fat: 17g | Saturated Fat: 1g | Sodium: 92mg | Potassium: 503mg | Fiber: 4g | Sugar: 4g | Vitamin A: 295IU | Vitamin C: 39.6mg | Calcium: 116mg | Iron: 1.8mg