Zucchini Pesto

Name: Zucchini Pesto
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 0
Cuisine: American
Ingredients: 1 lb rotini pasta; 2 medium zucchini, peeled and cubed; 1 pt grape or cherry tomatoes, whole or split; 1/4 c Parmesan, grated; 1 jar(s) pesto sauce or 1 cup homemade pesto

By Heather Chrane-Dejarnett
@momajno

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. Test Kitchen Avatar The Test Kitchen

Rating:

★★★★★ 2 votes5

Comments:

3 Comments

Prep:

5 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

1 lb

rotini pasta
2 medium

zucchini, peeled and cubed
1 pt

grape or cherry tomatoes, whole or split
1/4 c

Parmesan, grated
1 jar(s)

pesto sauce or 1 cup homemade pesto
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How to Make Zucchini Pesto

Step-by-Step

Boil rotini pasta for 8 minutes.
During the last 3 minutes add zucchini.
Drain pasta and zucchini. Pour into a large bowl.
Add tomatoes, pesto, and Parmesan.
Mix together. Serve warm or cold. Optional: Add 1 cup ricotta for a creamy version.

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About Zucchini Pesto

Course/Dish: Other Main Dishes Pasta Salads

Main Ingredient: Vegetable

Regional Style: American

Dietary Needs: Vegetarian

Other Tags: Quick & Easy Healthy

Hashtags: #zucchini #pesto

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