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Pesto Pasta with Cherry Tomatoes and Grilled Zucchini

Pesto Pasta with Cherry Tomatoes and Grilled Zucchini

Dinner
Prep Time
15min
Cook Time
20min
Servings
2
Calories
520
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Chef's Note

For a quicker version, you can simply sauté the zucchini instead of grilling. The pesto can be store-bought, but check the ingredients to ensure it's egg-free, as some traditional pestos contain eggs.

Tags
Italian
pasta
vegetarian
quick dinner
grilled vegetables
Mediterranean
Ingredients

  • 8 oz spaghetti or linguine pasta

  • 2 medium zucchini

  • 1 cup cherry tomatoes

  • 2 cloves garlic

  • 1/3 cup basil pesto (egg-free)

  • 2 tablespoons olive oil

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon red pepper flakes

  • 2 tablespoons parmesan cheese (optional)

Instructions
  • 1

    Bring a large pot of water to a boil. Add 1 tablespoon of salt to the water.

  • 2

    While waiting for the water to boil, wash and trim the ends of the zucchini. Slice each zucchini lengthwise into 1/4-inch thick planks.

  • 3

    Wash the cherry tomatoes and slice them in half. Set aside.

  • 4

    Peel and mince 2 cloves of garlic.

  • 5

    Heat a grill pan or regular skillet over medium-high heat. Brush the zucchini slices with 1 tablespoon olive oil and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

  • 6

    Grill the zucchini for 2-3 minutes per side until tender with nice grill marks. Remove from heat and let cool slightly.

  • 7

    Add 8 oz of pasta to the boiling water and cook according to package directions until al dente, usually 8-10 minutes.

  • 8

    While the pasta cooks, cut the grilled zucchini into bite-sized pieces.

  • 9

    Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.

  • 10

    Add the halved cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to soften. Season with remaining 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/4 teaspoon red pepper flakes.

  • 11

    Reserve 1/4 cup of pasta cooking water, then drain the pasta.

  • 12

    Add the drained pasta to the skillet with the tomatoes. Add the grilled zucchini pieces and 1/3 cup pesto.

  • 13

    Toss everything together, adding a splash of the reserved pasta water if needed to loosen the sauce.

  • 14

    Taste and adjust seasoning if necessary.

  • 15

    Serve immediately, topped with grated parmesan cheese if desired.

Nutrition Information (per serving)
520
Calories
15g
Protein
58g
Carbs
28g
Fat
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