Zucchini Pesto

6
Heather Chrane-Dejarnett

By
@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. The Test Kitchen


Rating:

★★★★★ 2 votes

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

How to Make Zucchini Pesto

Step-by-Step

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

Printable Recipe Card

About Zucchini Pesto

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy
Hashtags: #zucchini #pesto



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