Cappello's Fettuccine with Pesto and Zucchini by: Whole Body Healing

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Cappello's Fettuccine with Pesto and Zucchini by: Whole Body Healing


  • 1/2 package Cappello’s Fettuccine 
  • Pesto:
  • 1/2 cup fresh basil
  • 1/2 cup arugula (spinach or kale work well too!)
  • 1/4 cup walnuts
  • 2-3 cloves peeled garlic
  • Juice of 1 lemon
  • 2-3 tablespoons olive oil
  • 1 teaspoon Himalayan salt
  • 1 teaspoon pepper
  • 1/4 cup Parmesan cheese (optional)
  • Summer Pesto Noodles:
  • 1 zucchini, “zoodled”
  • 1 cup cherry tomatoes, halved
  • 1/4 white onion
  • 1 clove garlic
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoons olive oil


  • Pesto: Place all ingredients except olive oil in a high speed blender of food processor
  • Omit parmesan cheese if you avoid dairy
  • Blend on low while running a slow drizzle of olive oil into the blender
  • Mix until all ingredients are well combined
  • Yields about 1 cup of pesto (I also used about 1/4 of a cup in this pasta recipe)
  • Noodles: Place pot of water on the stovetop and bring to a boil. Add a pinch of salt
  • While the water heats, prepare the vegetables:
  • Dice the shallot and garlic
  • Rinse zucchini and tomatoes
  • “Zoodle” the zucchini (you can also use a cheese grater)
  • Halve the tomatoes and set aside
  • Prepare the Cappello’s Fettuccine as instructed. Careful not to overcook!
  • Strain, cover, and set aside in a large pot
  • Heat the olive oil on a large skillet. Add in the garlic, shallots, salt and pepper, mixing well for about 30-45 seconds
  • Add the zucchini “zoodles” and coat in the oily mixture for 2-3 minutes. The zoodles do not need much time and should remain crunchy.
  • Combine the ingredients in skillet with the pasta in the large pot
  • Add the pesto and stir until well combined
  • Top with tomatoes and freshly grated parmesan cheese

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