Cilantro Pesto Pasta with Squash Ribbons
Super flavorful cilantro-pepita pesto tossed with fettuccine and julienned summer squash makes a light and simple meal. This recipe happens to be vegan.
Updated by Kathryne Taylor on April 28, 2026
This bold and unexpected pasta dish is lighter than the rest! It features equal parts cooked fettuccine or linguine and squash “noodles,” also known as zoodles. The squash contributes extra color, flavor and nutrients, while you still get the satisfying chew of traditional noodles. It’s a win-win situation.
The pesto has a bit of a Mexican flair thanks to cilantro, pepitas (pumpkin seeds) and jalapeño. It’s more flavorful than spicy, and it has won a special place in my heart along with all the other herb sauces that I hold dear.
I know there are plenty of cilantro haters out there (I’m a lover, myself), but I’d suggest that this one is still worth trying if you’re on the fence. Otherwise, toss in my basil, arugula or avocado pesto instead. I’ve loved this recipe for over ten years now, and I’m sharing it again with new photos. I hope you’ll give it a try!
How to Make Cilantro Pesto
This cilantro pesto is a breeze to make in a food processor. The recipe below yields the perfect amount for this dish. I wouldn’t try making the pesto in a blender unless you double or triple the recipe to gain enough traction. (For the record, you could freeze the extra.)
Start by toasting the pepitas in a skillet—this step takes just a few minutes and contributes tons of additional flavor. Once the pepitas have cooled, pour them into your food processor with the cilantro, jalapeño, garlic, lime and salt. While running the machine, drizzle in the olive oil. Easy!
How to Make Squash Noodles
You have options, depending on your kitchen equipment. Here they are:
- To make the zucchini noodle (“zoodle”) shape you see here, you’ll need a julienne peeler or spiralizer. I used my trusty Kuhn Rikon julienne peeler, which I’ve owned for over ten years now. I wash it in the dishwasher and it’s still in great shape.
- Otherwise, you can use a regular vegetable peeler to make wider strands of zucchini and squash. The squash will be thinner, so it won’t have the same bite, but it will still be good.
- Or, you could use a sharp chef’s knife to very thinly slice the squash into rounds. I like to match the shape of my squash noodles to my pasta, so rotini or penne would be a better match for this option.
Serving Suggestions
You could start your meal with a simple green salad, like my The Little Green Salad. For more vegetarian protein, you could add a fried egg or two, or treat it as a side dish with your cooked protein of choice. I imagine my husband would enjoy cooked shrimp on top.
Please let me know how your recipe turns out in the comments! I’d be delighted to hear from you. If you love this one, be sure to check out a similar concept with more classic Italian flavors, Pesto Squash Noodles and Spaghetti with Burst Cherry Tomatoes.
Cilantro Pesto Pasta with Squash Ribbons
Super flavorful cilantro-pepita pesto tossed with fettuccine and julienned summer squash makes a light and simple meal. You could double the squash and omit the pasta altogether for a lighter meal, but I like the pasta-squash combination best. Recipe yields 4 generous servings or 6 medium.
Ingredients
Cilantro pesto
- ⅓ cup raw pepitas (green pumpkin seeds)
- 1 cup packed cilantro (mostly leaves, about 1 medium bunch)
- 2 teaspoons seeded and roughly chopped jalapeño
- 2 cloves garlic, roughly chopped
- 1 lime, juiced (about 2 tablespoons)
- ½ teaspoon fine salt
- ⅓ cup extra virgin olive oil
Pasta and squash ribbons
- 8 ounces (½ pound) whole grain fettuccine or linguine
- 2 small zucchini (about 10 ounces each)
- 1 yellow squash (about 10 ounces)
Instructions
- Bring a large pot of salted water to a boil (it should taste salty), and cook fettuccine until al dente, according to the package’s instructions. Drain and set aside.
- To make the pesto: Lightly toast the pepitas in a small pan over medium-low heat for a few minutes, tossing frequently, until fragrant. Transfer the pepitas to a bowl to cool a bit.
- In a food processor, combine the cilantro, jalapeño, garlic, lime juice, salt and cooled pepitas. While running the food processor, drizzle in the olive oil. Stop processing once the pesto is well blended.
- To prepare the squash and pasta: Remove any discolored skin from the squash with a paring knife. Use a julienne peeler (or a regular peeler) to repeatedly peel the squash lengthwise, one side at a time (stop once you reach the seeded part, then turn the squash to work on the next side).
- Toss the cooked pasta and ribboned squash with the pesto and serve. Leftovers will keep in the fridge for a few days. Expect the squash to lose a little moisture, but the leftovers will still be very good. Serve chilled, or at room temperature, or gently reheated… It’s all good.
Notes
Pesto recipe based on Shutterbean’s pepita pesto pasta with roasted squash.
Squash options: If you don’t have a julienne peeler, you can use a regular vegetable peeler to make larger squash ribbons, or slice the squash into super-thin rounds with a sharp knife (in which case, you might prefer rotini or penne pasta instead of fettuccine/linguine).
Make it gluten free: Substitute a long, sturdy gluten-free noodle, like a corn and quinoa blend.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I love this recipe! I have made it as written, and also without the oil. I usually stick to oil free recipes because I follow a whole food plant-based diet. But this looks so good I couldn’t resist! The way I have made this oil free is substituting the oil for avocado with a splash of water. The end result has a different consistency but the flavor is so similar since the avocado alone doesn’t have much flavor. Thank you once again Kate for your amazing recipes!
Thank you for sharing, Mallory!
This was delicious! I added black beans and roasted sweet potato.
I’ve lost count how many times I’ve made this. The only change I make is to use roasted squash and throw it in with the pesto to save time. You don’t even have to be a cilantro lover – I find once pureed together, it’s not very cilantro forward, just yummy. Bonus, this recipe holds up surprisingly well over a couple days, so I love packaging it up for extras for lunches.
I love to hear that, Sara! Thank you for sharing.
I assume the zucchini is sliced the same way as the yellow squash?
Hello, yes it is sliced the same. I hope you enjoy it!
I love this recipe and I spiralize green zucchini- no yellow squash
I’m unsure if the squash content
Is the squash cooked before adding? Plz clarify
Thanks
Hi Renee, there is no need to cook the squash ribbons.
Your cilantro pesto changed my life! I have never heard of it. It tastes so fresh. Thank you!!!
Hi Jennie, I’m so glad you enjoyed it! Thanks for taking the time to rate the recipe and comment.
Tried this tonite. Even bought the peeler you mentioned for zoodles. I have tried several gadgets to make zoodles. This is the best so far!! Preparation was easy and came together in timely order. Wasn’t sure with first bite. But flavors meddled and grew on me. Will be making this again! Nice bright residual flavor with the lime and garlic. Cilantro not overpowering as I thought might. I did not use the jalapeno seeds, will be adding some next round as could have used that little kick. Question have you tried walnuts vs pepitas? Love your recipes
Hi Lisa, I’m sure walnuts would also be good. I like pepitas because they are very affordable.