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zucchini with pasta and walnut pesto in white bowl
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5 from 3 votes

Grilled Zucchini Fettuccine with Walnut Pesto

Grilled zucchini ribbons with fettuccine noodles and lemony walnut pesto is easy summer comfort food. Makes 6 to 8 servings.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Course
Cuisine: Vegan
Keyword: zucchini, fettuccine, walnut pesto
Servings: 8 servings
Calories: 393kcal


Walnut pesto:

  • 1 shallot , cut in 4 pieces
  • 1 cup lightly toasted walnuts
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon grated lemon zest
  • ¼ teaspoon fine sea salt
  • Scant 1/4 teaspoon paprika
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup walnut oil or extra virgin olive oil , or a mix of the two
  • Freshly ground black pepper

Zucchini and pasta:

  • 2 pounds zucchini , 3 or 4, depending on size
  • 1/4 teaspoon fine sea salt
  • Freshly ground black pepper
  • 3 tablespoons extra virgin olive oil , as needed
  • 8 ounces fettuccine pasta
  • Thyme leaves and torn basil , for garnish


Make the walnut pesto:

  • With the motor of the food processor running, mince the shallot by dropping it through the feed tube. Add the walnuts, thyme, lemon zest, the salt, paprika, and lemon juice. Pulse until the walnuts are chopped, but not ground, scraping the sides of the work bowl, as needed. With the motor running, pour in the walnut and/or olive oil, all at once. Scrape into a bowl and season with a generous grind of black pepper. Set aside.

Grill the zucchini and cook the pasta:

  • Preheat the grill. Trim the ends from the zucchini. Slice lengthwise, thinly, about 1/8-inch thick. Toss with olive oil, the salt and plenty of freshly ground pepper.
  • On a vegetable grilling accessory tray, grill over high heat, turning until lightly charred on the edges and limp tender, 5 to 10 minutes. Transfer to a plate and keep warm.
  • Cook the pasta in well-salted water, following to package directions. When the pasta is almost done, mix about 3 tablespoons of the pasta water into the walnut pesto.
  • Drain the pasta and immediately toss with the walnut pesto and grilled zucchini.
  • Serve hot, with a sprinkle of thyme and basil leaves.


If you wish, serve with grated Parmesan or Romano cheese at the table.


Calories: 393kcal | Carbohydrates: 27g | Protein: 8g | Fat: 30g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 161mg | Potassium: 440mg | Fiber: 3g | Sugar: 4g | Vitamin A: 256IU | Vitamin C: 23mg | Calcium: 42mg | Iron: 2mg