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Zucchini Pesto Pasta

Zucchini Pesto Pasta Recipe

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 8 oz dried pasta
  • 2 tbsp olive oil
  • 2 medium zucchini, sliced into thin half-moons
  • 2 garlic cloves, minced
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1 cup cherry tomatoes, halved
  • ⅓ cup basil pesto
  • Grated Parmesan cheese, for serving
  • Red pepper flakes, for serving (optional)

Method
 

  1. Cook pasta in a large pot of salted boiling water until al dente. Reserve ½ cup pasta water, then drain.
  2. Meanwhile, heat olive oil in a large skillet over medium-high. Add zucchini, garlic, salt, and pepper. Cook for 4 to 5 minutes, stirring occasionally, until golden. Add cherry tomatoes and cook 2 more minutes until softened.
  3. Add the drained pasta and pesto to the skillet. Pour in a splash of reserved pasta water and toss until the sauce coats everything. Add more pasta water if the mixture looks dry. Taste and adjust seasoning.
  4. Divide into bowls and top with Parmesan and red pepper flakes. Serve immediately.

Notes

A refrigerated fresh pesto tastes much brighter than jarred. Leftovers keep well for up to 3 days and can be served cold as a pasta salad. If the pasta absorbs the sauce overnight, stir in a little more pesto or a splash of water when reheating.