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Grilled Zucchini Fettuccine with Walnut Pesto {vegan}

Zucchini ribbons, cooked till they get a nice char around the edges, mixed into tender-firm pasta noodles, all bathed in a savory walnut and lemon sauce—this grilled zucchini fettuccine with walnut pesto goes on the menu when zucchini runneth the garden!

Grilled Zucchini Fettuccine with Walnut Pesto | Letty's Kitchen

Light up the grill!  Make this easy vegan pasta. You are going to love how the walnut pesto adds pleasure to every amazing bite!

Click here to PIN Grilled Zucchini Fettuccine with Walnut Pesto!


Last week I made walnut pesto and served it with grilled zucchini strips as a last minute appetizer. I’m talking extremely casual–we stood there next to the sink, gobbling down grilled zucchini with huge dollops of pesto, eating it right out of our hands. No plate, but we did need napkins! The combo was so yummy no one cared, and besides, what’s a little savage eating among close friends?

Adding pasta, I turned the pesto and grilled zucchini into an easy dinner. Grilled zucchini and lemony walnut pesto pair well, pasta or no pasta, gluten free pasta or spiralized zucchini zoodles coated with lemony walnut pesto sauce.

ingredients for Grilled Zucchini Fettuccine with Walnut Pesto | Letty's Kitchen

Do it:

While the grill heats up, get out the food processor and make the sauce. Finely chop walnuts with shallots, lemon zest and thyme, stir in fresh-squeezed lemon juice and walnut and/or olive oil. Easy. Set that aside.

Next, slice the “zukes” lengthwise into wide thin ribbons. Toss with olive oil and salt and pepper. Pop them on the grill.

Just before you’re ready to eat, cook the fettuccine in plenty of boiling salted water, until the pasta is al dente, tender to the tooth. Stir a bit of pasta water into the pesto to loosen it up, and then toss everything together. This super simple supper is just fancy enough to serve to company.

Grilled Zucchini Fettuccine with Walnut Pesto | Letty's Kitchen

Grilled Zucchini Fettuccine with Walnut Pesto recipe notes:

  • Walnut pesto marries well with other lightly grilled veggies, all kinds, you name them—eggplant, corn, shiitake mushrooms, asparagus, and red onion, as well as the omnipresent zucchini.
  • I used an inexpensive hand-held mandoline slicer to cut 1/8-inch thick zucchini ribbons. If you want to make “zoodles”, use a spiralizer, like this one. See how to cut veggies into noodles in this roasted asparagus and sweet potato noodle recipe.
  • Delallo fettuccine, which doesn’t contain eggs, keeps this recipe vegan.
  • You might want to try this easy basil walnut pesto with pasta and grilled veggies too.
  • Loosely adapted from a recipe torn from Food & Wine Magazine in 2010.

Make it a fabulous week–get in the kitchen and cook something delicious!

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***This recipe is an update of one I posted in July 2009, and migrated over from my old blog.

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