This dish combines the classic flavors of pesto with sautéed zucchini to create a delicious and easy pasta dish.
Farfalle with zucchini and pesto
Course: MainCuisine: ItalianDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
20
minutesCalories
577
kcalCost
10-15
$Net Carbs
76
gTotal time
30
minutesIngredients
1 pound farfalle pasta
2 medium zucchini, sliced
1/2 cup basil pesto
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
Olive oil, for cooking
Directions
- Bring a large pot of salted water to a boil.
- Add the farfalle and cook according to package instructions until al dente.
- While the pasta cooks, heat some olive oil in a large skillet over medium-high heat.
- Add the zucchini and sauté until tender and lightly browned, about 8-10 minutes.
- Drain the pasta and reserve 1/2 cup of the cooking water.
- Return the pasta to the pot and stir in the pesto, grated Parmesan cheese, and reserved cooking water.
- Stir until well combined.
- Add the sautéed zucchini to the pasta and toss until everything is well coated in the pesto sauce.
- Season with salt and pepper, to taste.
- Serve hot with additional grated Parmesan cheese, if desired.
