Description
A quick and delicious zucchini pesto pasta featuring tender sautéed zucchini, fresh basil pesto, Parmesan cheese, and perfectly cooked pasta. This easy Italian meal is fresh, flavorful, and ready in just 30 minutes, making it perfect for a wholesome weeknight dinner.
Ingredients
Ingredients
- 12 oz pasta (penne, fusilli, or spaghetti)
- 2 medium zucchini, sliced into half-moons
- 2 tbsp olive oil
- 2 garlic cloves, minced
- ½ cup basil pesto
- ½ cup grated Parmesan cheese
- ¼ cup reserved pasta water
- Salt and black pepper to taste
- Fresh basil leaves for garnish
- Optional: toasted pine nuts
Instructions
- Cook the Pasta: Cook the pasta according to package directions until al dente. Before draining, reserve ¼ cup of the pasta water to help create a smooth pesto sauce.
- Sauté Zucchini: Heat olive oil in a large skillet over medium heat. Add the sliced zucchini and sauté for 5–6 minutes until tender and lightly browned.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute, allowing the garlic to become fragrant without burning.
- Toss Pasta with Pesto: Return the drained pasta to the pot or a large mixing bowl. Add the basil pesto and reserved pasta water, tossing until the pasta is well coated with a creamy pesto sauce.
- Combine Ingredients: Fold the sautéed zucchini and grated Parmesan cheese into the pesto-coated pasta to combine all flavors evenly.
- Season: Taste and season with salt and black pepper to your preference.
- Garnish and Serve: Top with fresh basil leaves and, if desired, toasted pine nuts for added texture and flavor. Serve immediately.
Notes
- Add cherry tomatoes or spinach for extra vegetables and color.
- Grilled chicken or shrimp can be added for additional protein to make it a heartier meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to prevent overcooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
