Summer Vegetable Pesto Pasta
Summer Vegetable Pesto Pasta tosses tender squash, juicy tomatoes and basil pesto with fettuccine for an easy, colorful summer dinner in 25 minutes.
Servings 4 Servings
Equipment
Ingredients
- 1 tbsp olive oil
- 1 small zucchini cut into thin slices
- 1 small yellow summer squash cut into thin slices
- kosher salt to taste
- black pepper to taste
- 2 cloves garlic minced
- 9 oz fresh fettuccine pasta
- 1 cup halved cherry tomatoes
- ¼ - ⅓ cup prepared basil pesto
- 1 tbsp grated parmesan cheese
- 1 pinch aleppo chili flakes or crushed red pepper flakes
Instructions
- 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 the 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.
Notes
Tips for Storing
- Refrigerate leftovers in an airtight container for up to 3 days.
- This pasta is delicious cold, so leftovers double as a quick pasta salad for lunch the next day.
- To reheat, warm it gently in a skillet over medium low heat with a splash of water or olive oil to loosen the pesto.
- Skip the high power microwave, which can turn the squash rubbery and dull the fresh flavor.
- I do not recommend freezing this one. The squash and tomatoes turn watery once thawed.
Nutrition
Serving: 1g | Calories: 360kcal | Carbohydrates: 51g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 56mg | Sodium: 188mg | Potassium: 400mg | Fiber: 3g | Sugar: 4g | Vitamin A: 671IU | Vitamin C: 19mg | Calcium: 74mg | Iron: 2mg
