Zucchini Pesto Pasta
A light and flavorful pasta dish featuring tender zucchini, aromatic basil pesto, and perfectly cooked pasta.
Equipment
- Pot
- Frying Pan
Ingredients
- 8 oz. dry Fiber Gourmet Light Penne (or any pasta you like)
- Salt for the pasta cooking water
- 3 medium zucchinis (about 9 inches long each)
- 2 Tbsp. minced garlic
- 2 Tbsp. olive oil (adjust based on taste)
- Salt and freshly ground black pepper for seasoning the zucchini
- 1 cup basil pesto (choose your favorite kind)
- 1/2 cup pasta cooking water (optional, but recommended)
- 1/2 cup coarsely grated Parmesan cheese (optional)
Instructions
- Fill a large pot with water and add about 2 teaspoons of salt. Bring it to a boil.
- Wash zucchinis, trim ends, and slice each zucchini in half lengthwise, then slice into half-moons about a quarter-inch thick.
- Prepare 1 cup of basil pesto and mince enough fresh garlic to equal 2 tablespoons.
- When the water boils, add pasta and stir gently. Cook according to package instructions until al dente, about 17 minutes.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large frying pan over medium-high heat.
- Add minced garlic to the hot oil and sauté for about one minute until fragrant. Then add the sliced zucchini, seasoning with salt and pepper.
- Cook the zucchini for about 5 minutes until tender-crisp.
- Add the basil pesto to the cooked zucchini, stirring gently to mix.
- Drain the pasta and add it to the zucchini and pesto mixture. Stir gently to combine, adding reserved pasta water if needed.
- Let the mixture cook together for a few more minutes, then serve hot with a sprinkle of Parmesan cheese if desired.
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Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave.