Pasta With Tomatoes Zucchini And Pesto Recipes

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PASTA WITH TOMATOES, ZUCCHINI AND PESTO



Pasta with Tomatoes, Zucchini and Pesto image

Provided by Jeanne Silvestri

Categories     Herb     Pasta     Tomato     Vegetable     Appetizer     Vegetarian     Quick & Easy     Spring     Bon Appétit     Florida     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 9

1/4 cup olive oil
4 cups 1/2-inch cubes zucchini (about 22 ounces)
1 1/2 cups chopped onion
2 large garlic cloves, chopped
1 28-ounce can diced tomatoes in juice
1 pound spaghetti
1 7-ounce package purchased pesto
1/2 cup thinly sliced fresh basil
Grated Parmesan cheese

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add zucchini, onion and garlic and saut until zucchini is crisp-tender, about 5 minutes. Add tomatoes with juices and simmer until almost all liquid evaporates, about 8 minutes.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain; return to pot.
  • Add pesto to pasta and toss to coat. Add zucchini mixture and toss over low heat to combine. Mix in basil. Season pasta with salt and pepper. Transfer pasta to large bowl. Serve, passing Parmesan cheese separately.

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