I’ve been seeing zucchini pop up more in recipes since it’s in season and I’ve been wanting to incorporate it into a pasta dish.  Paired with pesto it makes for a nice light fresh summer lunch or dinner.  I think grilled chicken would go well on top- but of course, we didn’t miss it because it was so good on its own.

The julienned zucchini is worth the extra minute- it makes for a prettier presentation and cooks up faster.

Also, this can be a vegan dish if using the right pasta and pesto!  Some pesto contains cheese.


-1 Package Fresh Pasta or 1 lb Homemade Pasta
-2 Tablespoons Pesto
-1 Zucchini, Julienned
-2 teaspoons Olive Oil
-Dash of Salt and Pepper
-2 Tablespoons Parmesan, Optional

Cut zucchini into small matchstick sized pieces.

Cook pasta according to package directions, or 2-3 minutes for homemade pasta.  Meanwhile, heat olive oil in skillet.

Saute zucchini on medium heat until it just starts to soften, about 2-3 minutes.  Season with salt and pepper.

Toss pasta with pesto and serve hot with zucchini mixed in.  Top with Parmesan cheese, if desired.