Photo of Summer pesto pasta by WW

Summer pesto pasta

Points® value
Total Time
25 min
10 min
15 min



2 medium, spiralized into ribbons

Pine nuts

1 tbsp(s)

Uncooked lasagna noodles

280 gm, cut into thick strips

Frozen green peas

1 cup(s)

Baby spinach

280 gm

Pesto sauce

1½ tbsp(s), basil pesto variety

Lemon zest

1 tsp(s), plus more for garnish (optional)

Part-skim ricotta cheese


Fresh basil

¼ cup(s)


1 medium, cut into wedges for serving

Cooking spray

5 spray(s)


  1. Lightly spray a grill pan with cooking spray and heat over medium-high heat. Cook the zucchini ribbons in batches, for 30 seconds each side to lightly char. Transfer to a plate and set aside.
  2. Meanwhile, add pine nuts to a large deep saucepan over a medium heat and cook, stirring, for 2 minutes or until golden. Remove from pan and set aside. Fill the same saucepan with water, three quarters full, add 1 teaspoon of salt and bring to a boil. Add lasagna sheets and peas, boil for 2-3 minutes or until pasta is al dente (just tender). Drain.
  3. Add spinach and 1 tablespoon water to the same saucepan and cook, stirring, for 2 minutes or until leaves have wilted. Once wilted, add zucchini, peas, lasagna sheets, pesto and lemon zest and season with salt and pepper. Stir to combine and heat through.
  4. Divide among 4 plates and top with ricotta. Sprinkle with basil, pine nuts and lemon zest. Serve with lemon wedges.