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.