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Zucchini Sauce Pasta - roomfortuesday.com

Zucchini Sauce Pasta

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

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve immediately with a squeeze of lemon juice and fresh basil.

Notes

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