Cilantro Pepita Pesto Fettuccine
with Roasted Zucchini & Cherry Tomatoes
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- 2 cloves garlic
- 1 zucchini
- 6 oz cherry tomatoes
- 1 tbsp nutritional yeast
- ½ oz fresh cilantro
- ¼ cup pumpkin seeds
- 1 lemon
- 4 oz baby spinach
- 6 oz whole wheat fettuccine
- ¼ cup + 4 tsp olive oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
Preheat the oven to 400°F. Bring a large pot of salted water to a boil for the fettuccine. Peel the garlic and mince just 1 garlic clove. Halve the zucchini lengthwise and slice into thin half moons. Halve the lemon.
Add the sliced zucchini and cherry tomatoes to separate sides a baking sheet toss each with the minced garlic, 2 tsp olive oil, a pinch of salt and pepper. Sprinkle the nutritional yeast over the zucchini. Roast until browned in places, about 10 to 15 minutes.
In a food processor, combine the remaining garlic, cilantro (stems and leaves), pumpkin seeds, just 1 tbsp lemon juice, just half the spinach, ¼ cup water, and ¼ tsp salt. Pulse 3 to 4 times to mix everything together. Turn processor on high, and with motor continuously running, slowly add ¼ cup olive oil. Season cilantro pepita pesto with salt and pepper.
Once the water is boiling, add the fettuccine, stir, and cook until al dente, about 10 to 12 minutes. Reserve ¼ cup of the pasta water and drain the pasta. Return the fettuccine to the large pot, off of the heat.
Add the remaining spinach, cilantro pepita pesto, and 2 tbsp pasta water to the pot with the fettuccine. Stir, and cook over low heat until the spinach is wilted, about 2 to 3 minutes. Divide the cilantro pepita pesto fettuccine between large plates and top with the roasted zucchini and cherry tomatoes. Buon Appetito!