This Summer Vegetable Pesto Pasta is the perfect addition to your summer menu. Packed full of fresh garden vegetables, basil pesto and just a pinch of Parmesan cheese.
Pasta is one thing I will happily eat each and every single week. However, I don’t just want typical tomato sauce with meatballs I want to switch things up! In the summer, my garden is bursting with fresh squash and tomatoes so what better way to use them than in to make a Summer Vegetable Pesto Pasta? This pasta is super fresh and can really be customized to include just about any vegetable you happen to be craving, or growing in abundance. I know for a fact that snap peas and asparagus both work lovely in this easy dish! Oh, and the amount of pesto you use is really a personal preference. If you want it to be packed full of pesto go for it!
Before serving don’t skimp out on that sprinkling of Parmesan cheese and Aleppo chili flakes. It really does pack a whole lot of flavor to the dish. Aleppo chile flakes are light, a tad bit oily and is a really great finishing chile flake. Try it on grilled asparagus, to top a loaded baked potato and especially on this easy pasta dish.
Summer Vegetable Pesto Pasta
A delicious summer pasta, this Summer Vegetable Pesto Pasta is so scrumptious you may just want to make it all year long.
- 1 tablespoons olive oil
- 1 small zucchini, cut into thin slices
- 1 small yellow summer squash, cut into thin slices
- Kosher salt and pepper, to taste
- 2 cloves garlic, minced
- 1 (9 ounce) package fresh fettuccine pasta
- 1 cup halved cherry tomatoes
- 1/4 - 1/3 cup prepared basil pesto
- Grated Parmesan cheese, for topping
- Aleppo chili flakes, for topping
- In a 12-inch skillet add olive oil and set over medium high heat. Once the oil is hot add in zucchini and yellow summer squash. Season with desired amount of kosher salt and black pepper. Saute about 5 minutes just to soften the squash. Add in the garlic and saute for another 30 seconds just until the garlic is fragrant. Remove from the heat.
- In a medium size pot add water and set over high heat. When the water boils add in kosher salt and the fresh pasta. Cook for 2-3 minutes or until the pasta is fully cooked.
- Add the cooked pasta to the skillet along with the cherry tomatoes and basil. Toss to combine. If the pasta is too dry you can try adding more pesto, a drizzle of olive oil or some vegetable broth.
- Before servings sprinkle with grated Parmesan and chili flakes.
Recipe courtesy of www.farmgirlgourmet.com. Reprinting without permission is unethical.
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