Pesto Pasta with Roasted Baby Zucchini, Capers, and Fresh Mozzarella

Pesto Pasta with Roasted Baby Zucchini, Capers, and Fresh Mozzarella

Recipe by: Chelsea Streifeneder

This pesto pasta with roasted baby zucchinis, capers, and fresh mozzarella comes together in less than 30 minutes and the simplicity of preparation makes it an easy yet impressive dinner option for those seeking a flavorful and satisfying meal without spending too much time in the kitchen.

Typically, pesto is made with basil, garlic, pine nuts, Parmesan cheese, and olive oil. 

Throw these ingredients into a blender or food processor and in 5 minutes have a homemade pesto sauce that pairs perfectly with pasta any time of the year.

The one extra step of roasting the baby (regular is fine too if you can't find them) zucchini on a sheet pan adds extra flavor to the dish, making each bite more satisfying.
The salty capers help balance the dish without having to add extra salt and the fresh mozzarella with its creamy and mild taste, adds a nice texture to the pasta as it melts slightly into the warm dish. Another perk to this dish is that it can be served warm, at room temperature, or even cold the next day and still taste just as good.

Products used: Basil Olive Oil


Ingredients for the Pesto:
3 cups packed fresh basil leaves
1 cup grated Parmesan cheese
½ cup SOOC Basil Olive Oil
¼ cup pine nuts
2 tablespoons garlic, minced
Ingredients for the Pasta:
1 box of your favorite pasta
3 tablespoons SOOC Basil Olive Oil – for roasting zucchini and may want more to drizzle on top of finished pasta dish before serving
2 cups pesto
2 cups baby zucchini (or regular), sliced
1 cup capers
2 cups fresh mozzarella, cubed


1. Heat oven to 400 degrees. Dump basil, Parmesan, olive oil, pine nuts and garlic into your blender or food processor. Blend until smooth.

2. On a large parchment-covered baking sheet place olive oil-coated and sliced zucchini on and bake for 10-15 minutes while pasta is cooking.

3. Cook the pasta according to package instructions until al dente. Drain and put back into your pot or large serving bowl.

4. Add in the pesto and stir to coat. Add the mozzarella, capers, and roasted zucchini and stir all together. Drizzle with more oil if desired before serving.