Pasta with Tomatoes, Zucchini and Pesto
This delicious pasta dish makes great use of convenient ready-made pesto, available in your grocer's refrigerated section.
1/4 cup olive oil
4 cups 1/2-inch cubes zucchini
1 1/2 cups chopped onion
2 large garlic cloves, chopped
2 (14.5-ounce) cans diced tomatoes in juice
1 pound spaghetti
1 (7-ounce) package purchased pesto
1/2 cup packed, thinly sliced fresh basil
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese
- Heat oil in heavy large pot over medium-high heat. Add zucchini, onion and garlic and sauté until zucchini is crisp-tender, about 5 minutes. Add tomatoes with juices and simmer until almost all liquid evaporates, about 8 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite (al dente). Drain but do not rinse; return to pot.
- Add pesto to pasta and toss to coat. Add zucchini mixture and toss over low heat to combine. Mix in basil. Season pasta with salt and pepper. Transfer pasta to large bowl. Serve, passing Parmesan cheese separately.
Makes 4 to 6 servings.