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Easy Penne Pasta with Zucchini and Basil Pesto

Easy Penne Pasta with Zucchini and Basil Pesto
  • Category

    Pasta

  • Cusine

    American

Ingredients

1 box

salt, for pasta cooking water

2 medium zucchinis cut into half-moon shapes

1 T minced fresh garlic

1 T olive oil

salt and fresh ground black pepper, for seasoning zucchini

2/3 cup Basil Pesto with Lemon 

1/2 cup pasta cooking water

Directions

Fill a large pot with water, add about 2 tsp. salt, and let the water come to a boil while you prep other ingredients. Wash zucchini if needed, cut off ends, then cut in half lengthwise and slice into half-moon slices. Measure out 2/3 cup basil pesto, and mince enough fresh garlic to make 1 tablespoon. As soon as the water comes to a boil add the pasta, stir, and reduce heat to medium, or high enough to keep the water at a gentle boil. Cook pasta as long as directed on the package, then measure out 1/2 cup pasta cooking water before you drain the pasta. While pasta is cooking, heat the olive oil in a very large frying pan When oil is hot, add the minced garlic, turn heat down to medium, and saute just until you can start to smell garlic, about one minute. Then add the sliced zucchini, season to taste with salt and fresh ground black pepper, and saute until the zucchini is tender-crisp, about 5 minutes. Add the pesto to the cooked zucchini and gently stir to combine. Add the drained cooked pasta to the zucchini/pesto combination and gently mix together, adding as much pasta cooking water as you think it needs to get the mixture nicely combined. Serve hot. This will keep in the fridge for a day or two, but it’s best freshly made.