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Zucchini Pasta with Pesto For Passover

You don’t need to feel like a health-freak to enjoy this zucchini pasta. It has an amazing little crunch, tons of flavor and surprises everyone about how good it is. The sauce is an original called “chunky pesto” and it’s going to be your favorite.

One of the best parts is that you now know a way to eat pasta on Passover! Naughty, naughty you- don’t enjoy it too much. ***Hint: don’t overcook the zucchini strips, and even if you don’t have one of those fancy stringy vegetable machines, you can still make it.

  • Duration
  • Cook Time
  • Prep Time
  • 1-2Servings



  • 2 zucchinis
  • 1 tablespoon olive oil
  • ¼ cup water
  • salt and pepper to taste


  • 7 basil leaves
  • 2 cloves garlic
  • 1 tablespoon pine nuts
  • 1 tablespoon olive oil
  • Shredded parmesean (optional)


  1. Peel the zucchinis with a vegetable peeler in wide strips. Stop peeling once you see the seeds in the core of the zucchini. Also, try not to make a mess with the zucchini strips- try to keep them in a line as well as you can. This make the next part much easier. Pile the zucchini slices and cut 3 times lengthwise so it looks like spaghetti! Cool!
  2. Heat olive oil in a frying pan on medium heat. Add zucchini and cook for 1 min. Add the water and gently stir. You don’t want to break the zucchini pasta so BE GENTLE! Cook for 5 mins stirring occasionally.

  3. Meanwhile, chop the basil into chunky pieces. Peel and chop the garlic so it’s nice and tiny. Also chop the pine nuts. Add this mixture to the pasta. Add another tablespoon of olive oil. Twist it onto a plate to serve and garnish with shredded parmesean.