Zucchini Pesto
By
Heather Chrane-Dejarnett
@momajno
7
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.
Ingredients
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1 lbrotini pasta
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2 mediumzucchini, peeled and cubed
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1 ptgrape or cherry tomatoes, whole or split
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1/4 cParmesan, grated
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1 jar(s)pesto sauce or 1 cup homemade pesto
How to Make Zucchini Pesto
- 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.
About Zucchini Pesto
Course/Dish: Other Main Dishes Pasta Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy
