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Zucchini Pesto with Shrimp and Farfalle

 Zucchini Pesto with Shrimp and Farfalle
Wonderful zucchini-basil pesto takes advantage of summer’s best produce and adds fantastic flavor to this simple pasta toss. You’ll feel like you’re dining in a fine restaurant, but the seasonal ingredients make it easy on your pocketbook. —Amber Massey, Fort Worth, Texas
6 ServingsPrep: 25 min. Cook: 15 min.


  • 8 ounces uncooked multigrain bow tie pasta
  • 1 pound zucchini, sliced
  • 2 tablespoons olive oil, divided
  • 1 cup loosely packed basil leaves
  • 1/2 cup shredded Parmigiano-Reggiano or Parmesan cheese, divided
  • 3 tablespoons pine nuts, toasted
  • 4 garlic cloves, peeled and halved
  • 1 large sweet onion, chopped
  • 1 pound peeled and deveined cooked medium shrimp
  • 1/2 cup reduced-fat evaporated milk
  • 1 teaspoon lemon juice
  • 1-3/4 teaspoons kosher salt
  • 1/2 teaspoon grated lemon peel
  • 1/2 teaspoon coarsely ground pepper


  • Cook pasta according to package directions. Meanwhile, in a Dutch
  • oven, saute zucchini in 1 tablespoon oil until tender. Remove from
  • the pan and cool slightly.
  • Drain pasta, reserving 1/3 cup cooking liquid. In a food processor,
  • combine the basil, 1/4 cup cheese, pine nuts, garlic, reserved
  • cooking liquid and 2/3 cup cooked zucchini. Cover and process until

2 of 2

Zucchini Pesto with Shrimp and Farfalle (continued)

Directions (continued)

  • pureed.
  • In the same Dutch oven, cook onion in remaining oil until tender.
  • Stir in the shrimp, pasta and remaining zucchini. Add the pureed
  • mixture, milk, lemon juice, salt, lemon peel and pepper; toss to
  • coat. Heat through. Sprinkle with remaining cheese. Yield: 6
  • servings.
Nutritional Facts: 1-1/2 cups equals 368 calories, 12 g fat (3 g saturated fat), 121 mg cholesterol, 827 mg sodium, 37 g carbohydrate, 5 g fiber, 29 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1-1/2 fat, 1 vegetable.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.