zucchini pesto

★★★★★ 2
a recipe by
Heather Chrane-Dejarnett
Bellevue, NE

I serve this hot or cold with several variations. It's a great meatless meal that even satisfies my carnivore husband.

Blue Ribbon Recipe

Using pesto in pasta salad is fantastic and it's even better in this recipe with fresh grape tomatoes and blanched zucchini. An additional dusting of fresh Parmesan makes this pasta even better. It's a nice, brightly flavored salad that's made in a snap. Green pesto and colorful tomatoes make for a pretty presentation. A delightful dish that could be a light dinner or a summer side dish.

— The Test Kitchen @kitchencrew
★★★★★ 2
prep time 5 Min
cook time 20 Min
method Stove Top

Ingredients For zucchini pesto

  • 1 lb
    rotini pasta
  • 2 md
    zucchini, peeled and cubed
  • 1 pt
    grape or cherry tomatoes, whole or split
  • 1/4 c
    Parmesan, grated
  • 1 jar
    pesto sauce or 1 cup homemade pesto

How To Make zucchini pesto

  • Pouring pasta into boiling water.
    1
    Boil rotini pasta for 8 minutes.
  • Adding zucchini to boiling water.
    2
    During the last 3 minutes add zucchini.
  • Draining pasta and zucchini
    3
    Drain pasta and zucchini. Pour into a large bowl.
  • Tomatoes, pesto, and Parmesan added to the bowl.
    4
    Add tomatoes, pesto, and Parmesan.
  • Mixing the Zucchini Pesto together.
    5
    Mix together. Serve warm or cold. Optional: Add 1 cup ricotta for a creamy version.
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