Zucchini Pesto Pasta
This simple pasta dish is bursting with the flavors of summer! A quick recipe that comes together in 15 minutes and is packed with delicious flavors.
Zucchini Pesto Pasta
A flavorful summer pasta that comes together in 15 minutes!
Ingredients
- 3 Zucchini, sliced
- 1/2 Onion, diced
- 3 Thick slices of Pancetta, cubed
- 1/3 cup Basil Pesto
- 1 lb Cavatappi Pasta
- 4 tbsp Olive oil for the pan
- Pecorino Romano cheese for sprinkling
Instructions
- Cut the zucchini in half and then into 1/4 inch thick slices. Dice the onion and the pancetta.
- Into a cold pan, add the pancetta and render the fat. Remove with a slotted spoon and set aside. To the same pan, add the olive oil and onion. Saute the onion until translucent. Add in the zucchini, season with salt and pepper. Cook the zucchini on medium heat until you achieve a nice caramelization, about 10 – 15 mins.
- In the meantime, boil your pasta and before draining reserve a cup of pasta water.
- Add the cooked pasta to the pan with the zucchini, along with the pesto and a ladleful of pasta water (more if needed). Mix everything well to coat the pasta.
- Top with crispy pancetta and grated pecorino before serving. Enjoy!
