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Zucchini Pasta with Garlic Scape Pesto

I'm a pasta gal through and through. If you don't know my story and journey to becoming gluten-free, let me give you a quick snapshot.

Let me begin by saying I'm Italian. I have a big huge family and our activities are always centered around food. My grandmother makes a mean alfredo sauce. My uncle makes melt-in-your-mouth anitpastis. My mom makes the most amazing spaghetti gravy {sauce to all you non-Italians} I've tasted. This is the reason why I have pasta and tomatoes running through my veins, so you can imagine how difficult it was to give up gluten in my gluten-filled world.

I thought it was going to pasta that I missed the most when going gluten-free. No more shared pasta bowls with my 20+ family. Now it was my lonesome brown rice pasta, boiling on the stove by itself, carefully strained in a separate strainer and served in a bowl just for me. Sounds like a lonely existence doesn't it?

Well it can be if you let it, but a life of gluten-free food is also rewarding, satisfying and delicious. I wouldn't trade it for the world. Now, I prefer brown rice pasta and I've found other, healthy alternatives to the starch filled pasta that I used to adore.

Like zucchini. With pesto. Mmm…pasta and pesto. One of my all-time faves.

Zucchini Pasta with Garlic Scape Pesto - Queen of Quinoa

But there's something different about this pesto. Not only is it dairy-free but it's got a secret green friend accompanying the basil.

Garlic scapes.

For the longest time, I'd hear “garlic scapes” being tossed around, but didn't know what they looked or tasted like. So when I saw them at the Farmer's Market this weekend, sitting in a cute basket, all tangled up like little worms, I was intrigued. How could I not buy them? Green worms? Yes, please.

I did some Googling when I got home and found that they make an awesome pesto. This would pair perfectly with the rest of my Farmer's Market treats.

Zucchini Pasta with Garlic Scape Pesto - Queen of Quinoa

Like shelling peas. Picked that day by a lovely farmer in Northern Vermont. I'm a huge fan of peas – sugar snap peas especially {with cauliflower hummus} – and I knew these would come in handy.

Zucchini Pasta with Garlic Scape Pesto - Queen of Quinoa

Aren't they gorgeous? The bright green color alone makes my heart sing.

Other things I picked up at the Farmer's Market included:

  • Tuscan Kale
  • Swiss Chard
  • A bag of Baby Kale {yummy alternative to plain old mixed greens}
  • Sugar Snap Peas {the perfect Farmer's Market snack}
  • Baby Carrots
  • Purple Scallions
  • Zucchini & Summer Squash
  • Cucumber
  • Basil & Cilantro

Notice a pattern? I'm turning into a green machine! And I'm loving every minute of it.

This recipe is so exception. All things green thrown into a bowl, bringing a health twist to one of my favorite Italian recipes on earth.

Zucchini Pasta with Garlic Scape Pesto - Queen of Quinoa

Zucchini Pasta with Garlic Scape Pesto

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All things green thrown into a bowl, bringing a health twist to one of my favorite Italian recipes on earth.
author: Alyssa
yield: 4 Servings
Prep: 10 minutes
Total: 10 minutes


  • 3 large zucchinis
  • 1 cup shelled green peas
  • 10 - 12 garlic scapes roughly chopped
  • 1 1/2 cups packed basil
  • 2 cloves garlic
  • 1/2 cup walnuts
  • 1/4 cup nutrition yeast
  • Olive oil
  • Salt & pepper to taste


  • Add the garlic scapes, basil, garlic, walnuts and nutritional yeast into a food processor.
  • Begin to process and slowly add oil into the top, until you have a smooth consistency.
  • Scoop into a separate bowl and set aside.
  • Using either a spiral slicer or simply a mandoline slicer, slice your zucchini into pasta strips.
  • Place in a large mixing bowl and top with the pesto.
  • Carefully mix the zucchini noodles with the pesto, tossing until they are all coated with pesto.
  • Serve into bowls and sprinkle with fresh peas.
  • Enjoy with a little dash of red chili flakes for a little heat!


For the oil, I probably used no more than 1/4 cup. I eye-balled it, and stopped once I got the consistency I wanted. The quantity will depend it you want a dried or more liquidy pesto.
gluten-free | dairy-free | sugar-free | vegan | soy-free | raw


Calories: 255kcal | Carbohydrates: 21g | Protein: 8g | Fat: 17g | Saturated Fat: 1g | Sodium: 92mg | Potassium: 503mg | Fiber: 4g | Sugar: 4g | Vitamin A: 295IU | Vitamin C: 39.6mg | Calcium: 116mg | Iron: 1.8mg
cuisine: American, Italian
course: Main Course

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