Pesto Zucchini Pasta (Print Version)
# Ingredients:
→ For the dish
01 -
400 g of pasta spaghetti
02 -
2 medium zucchinis
03 -
2 tablespoons olive oil
04 -
1/2 cup pesto (store-bought or homemade)
# Instructions:
01 -
Fill a big pot with salted water and bring it to a boil. Toss in the spaghetti and let it cook following package directions until it's al dente. Drain but save some cooking water for later use.
02 -
Slice zucchinis thinly or make ribbons using a mandolin or peeler for a nicer feel. Warm up olive oil in a pan over medium heat. Toss in zucchinis and cook them for about 3-4 minutes till they're soft but still have a bit of crunch.
03 -
Put your drained spaghetti into the pan with your cooked zucchinis. Stir well. Add in the pesto and mix until pasta is fully covered. If it looks dry, splash in some of that saved cooking water to help the sauce coat everything nicely.
# Notes:
01 -
This light and fresh pasta dish works great for a quick weeknight dinner.
02 -
Try topping with pine nuts or grated parmesan for extra flavor.