Fresh Zucchini Pesto Pasta
Fresh Zucchini Pesto Pasta combines tender zucchini, pasta, basil pesto, Parmesan, and lemon for a quick seasonal dinner.
Ingredients
- 12 ounces pasta
- 2 medium zucchini, thinly sliced
- 1 tbsp olive oil
- 1/2 cup basil pesto
- 1/3 cup grated Parmesan
- 1 tbsp lemon juice
- 1/2 cup cherry tomatoes, optional
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until just al dente.
- Before draining, reserve about 1 cup of the pasta cooking water, then drain the noodles and set them aside.
- Heat olive oil in a large skillet, add the sliced zucchini, and sauté for 4–5 minutes until tender with lightly browned edges.
- Add the cooked pasta to the skillet and toss gently with the zucchini, using enough reserved pasta water to loosen anything sticking to the pan.
- Remove the skillet from direct heat and add the pesto, lemon juice, and half of the Parmesan.
- Toss thoroughly, adding a little more pasta water as needed until the sauce looks silky and evenly coats the pasta.
- Fold in cherry tomatoes if using, finish with remaining Parmesan, and serve immediately.