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Zucchini Sauce Pasta - roomfortuesday.com

Zucchini Sauce Pasta

Summer pasta recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 6

Ingredients
  

  • 1 pound pasta
  • 3 tablespoons olive oil
  • 3 zucchini or summer squash sliced
  • 2 cups cherry tomatoes halved
  • kosher salt & black pepper for seasoning
  • 2 tablespoons salted butter
  • 4 garlic cloves minced
  • 2 teaspoons dried oregano
  • 1/2 cup basil pesto
  • 2/3 cup freshly grated parmesan cheese
  • 1 cup loosely packed fresh basil roughly chopped
  • fresh lemon juice for serving

Instructions
 

  • Bring a large pot of salted water to a boil over high heat. Cook the pasta until al dente. Reserve 1 cup of the pasta water, then drain and add it back to the hot pot.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Add the zucchini, squash, and tomatoes. Season with salt and pepper. Cook stirring occasionally, until the vegetables are soft and light golden brown, 8-10 minutes.
  • Stir in the butter, garlic, oregano, and any additional seasonings you'd like. Cook until the butter is melted and the herbs are fragrant, 2-3 minutes. Remove from heat and dump the vegetables into the pot of pasta.
  • Add the basil pesto and parmesan cheese, tossing until the cheese is melted. Add the reserved pasta cooking water, 2 tablespoons at a time, as needed... until it has reached your preferred sauce consistency. Stir in the basil to wilt.
  • Serve immediately with a squeeze of lemon juice and fresh basil.

Notes

Recipe adapted from Tieghan's Everyday Half Baked Harvest cookbook.
Keyword pasta