4 cups zucchini, halved and thinly sliced (about 2 zucchini)
2 cups chopped plum tomato (about 4 tomatoes)
3 tablespoons prepared pesto
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons shredded Parmesan cheese
How to Make It
Cook pasta according to package directions, omitting salt and fat; drain. Reserve 1/4 cup cooking liquid.
While pasta cooks, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add the garlic and zucchini, and sauté 5 minutes or until zucchini is tender. Combine pasta, zucchini mixture, and tomato in a large bowl, tossing gently to coat.
Combine reserved 1/4 cup cooking liquid, pesto, salt, and pepper in a small bowl. Drizzle over pasta, tossing gently to coat. Sprinkle with cheese.
This was delicious - even my 3 young daughters loved it! I used a couple of T. canola oil instead of cooking spray, and substituted a 15oz can of diced tomatoes for the fresh, so I omitted the part of saving the cooking water. I also didn't add any salt or pepper, since the cheese tortellini, parmesan and pesto all add enough flavor as is. I served this with a ceasar salad. Overall, this is a yummy and quick meal that's suitable for everyday or special occasion meals.
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