Summer Vegetable Pesto Pasta
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.
Servings: 4 Servings
Calories: 190kcal
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
- grated parmesan cheese for topping
- aleppo chili flakes for topping, optional
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.
Nutrition
Serving: 1g | Calories: 190kcal | Carbohydrates: 26g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 128mg | Fiber: 3g | Sugar: 3g
