RECIPE

Zucchini Pesto Pasta Bake

Name: Zucchini Pesto Pasta Bake
Cook time: 1 h
Yield: 4-6

Recipe Created For

Baked Pasta Set

Main Course

Pasta

Cook Time

Under 1 hour

Serving Size

4-6

Cook Mode

INGREDIENTS

Pesto

1/2 cup (125 mL) loosely packed fresh basil leaves
1/2 cup (125 mL) loosely packed fresh parsley
1/4 cup (60 mL) toasted walnuts
2 cloves garlic (whole)
1/2 tsp (2 mL) sea salt
1/3 cup (75 mL) olive oil
1/3 cup (75 mL) grated Parmesan cheese
1 tsp (5 mL) freshly cracked black pepper

Pasta Bake

1 lb (500 g) casarecce pasta
3 tbsp (45 mL) olive oil
2 zucchini, cut into half-moon slices
1 onion, diced
2 tbsp (30 mL) finely chopped fresh thyme
1 tbsp (15 mL) finely chopped fresh rosemary
2 cloves garlic, minced
1/2 tsp (2 mL) sea salt
1/2 tsp (2 mL) freshly cracked black pepper
1 jar (12 oz/340 mL) marinated artichoke hearts, drained
1/2 cup (125 mL) grated Parmesan cheese
1/2 cup (125 mL) crumbled feta cheese
1/4 cup (60 mL) finely chopped toasted walnuts
2 tbsp (30 mL) thinly sliced fresh purple basil leaves
2 tbsp (30 mL) finely chopped fresh parsley

EQUIPMENT

RECIPE NOTES

With savoury zucchini and artichokes, herb-walnut pesto and cheesy topping, this vegetarian baked pasta dish delivers a satisfying main dish that will please any hungry crowd.

INGREDIENTS

Pesto

1/2 cup (125 mL) loosely packed fresh basil leaves
1/2 cup (125 mL) loosely packed fresh parsley
1/4 cup (60 mL) toasted walnuts
2 cloves garlic (whole)
1/2 tsp (2 mL) sea salt
1/3 cup (75 mL) olive oil
1/3 cup (75 mL) grated Parmesan cheese
1 tsp (5 mL) freshly cracked black pepper

Pasta Bake

1 lb (500 g) casarecce pasta
3 tbsp (45 mL) olive oil
2 zucchini, cut into half-moon slices
1 onion, diced
2 tbsp (30 mL) finely chopped fresh thyme
1 tbsp (15 mL) finely chopped fresh rosemary
2 cloves garlic, minced
1/2 tsp (2 mL) sea salt
1/2 tsp (2 mL) freshly cracked black pepper
1 jar (12 oz/340 mL) marinated artichoke hearts, drained
1/2 cup (125 mL) grated Parmesan cheese
1/2 cup (125 mL) crumbled feta cheese
1/4 cup (60 mL) finely chopped toasted walnuts
2 tbsp (30 mL) thinly sliced fresh purple basil leaves
2 tbsp (30 mL) finely chopped fresh parsley

EQUIPMENT

INSTRUCTIONS

Pesto

In food processor, pulse basil, parsley, walnuts, garlic and salt until finely ground. Stir in oil, Parmesan and pepper.

Pasta Bake

Preheat oven to 400°F (200°C).

Cook pasta according to package directions in Stainless Stockpot. Reserve ½ cup (125 mL) pasta cooking water; drain pasta.

In Saucier set over medium heat, heat oil. Add zucchini, onion, thyme, rosemary, garlic, salt and pepper. Stir, cooking frequently, for 5 to 8 minutes or until starting to soften. Stir in artichokes and cook, stirring occasionally, for 2 to 3 minutes or until heated through and flavours are married.

Return pasta to Stockpot. Stir in zucchini mixture, pesto and reserved pasta cooking water. Transfer to Oval Casserole. Sprinkle with Parmesan and feta.

Bake for 12 to 15 minutes or until top is golden brown. Let stand for 5 minutes.

Garnish with walnuts, purple basil and parsley.