Description
A quick and delicious zucchini pesto pasta featuring tender sautéed zucchini, fresh basil pesto, Parmesan cheese, and perfectly cooked pasta. This vibrant Italian-inspired meal combines fresh vegetables and herbs for a flavorful, easy-to-make dinner that is ready in just 30 minutes.
Ingredients
Pasta
- 12 oz pasta (penne, fusilli, or spaghetti)
Vegetables and Herbs
- 2 medium zucchini, sliced into half-moons
- 2 garlic cloves, minced
- Fresh basil leaves for garnish
Condiments and Extras
- 2 tbsp olive oil
- ½ cup basil pesto
- ½ cup grated Parmesan cheese
- ¼ cup reserved pasta water
- Salt and black pepper to taste
- Optional: toasted pine nuts
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Before draining, reserve ¼ cup of the starchy pasta water to use later in the sauce.
- Sauté the zucchini: While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced zucchini and cook for 5 to 6 minutes, stirring occasionally, until the zucchini is tender and lightly browned.
- Add garlic: Stir in the minced garlic with the zucchini and cook for an additional 1 minute until fragrant, being careful not to burn it.
- Toss pasta with pesto: In a large mixing bowl or back in the pot, combine the cooked pasta with ½ cup basil pesto and reserved pasta water. Toss thoroughly to coat all the pasta evenly with the sauce.
- Combine zucchini and cheese: Gently fold the sautéed zucchini and ½ cup grated Parmesan cheese into the pesto-coated pasta, mixing until well combined.
- Season and garnish: Taste and season with salt and black pepper as desired. Garnish with fresh basil leaves and optionally sprinkle toasted pine nuts over the top before serving.
Notes
- Add cherry tomatoes or fresh spinach to boost the vegetable content and variation in flavor.
- For additional protein, consider adding grilled chicken breast or sautéed shrimp.
- Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
