Garden Zucchini Pesto Pasta

Garden Zucchini Pesto Pasta is a fresh and flavorful dish that celebrates the abundance of zucchini in the summertime.

Ingredients:

• 8 ounces pasta (such as linguine or spaghetti)
• 2 medium zucchini, thinly sliced or spiralized
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/4 cup extra-virgin olive oil
• Salt and pepper to taste
• Cherry tomatoes (optional, for garnish)
• Grated Parmesan cheese (optional, for garnish)

Instructions:

1. Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. In a food processor or blender, combine the basil leaves, pine nuts, minced garlic, grated Parmesan cheese, and a pinch of salt and pepper. Pulse until the ingredients are finely chopped.
3. While the food processor is running, gradually drizzle in the olive oil until the mixture becomes a smooth pesto sauce. Taste and adjust the seasoning if needed.
4. In a large skillet, heat a drizzle of olive oil over medium heat. Add the sliced or spiralized zucchini and cook for about 3-4 minutes, or until the zucchini is tender but still slightly crisp. Season with salt and pepper to taste.
5. Add the cooked pasta to the skillet with the zucchini. Pour the pesto sauce over the pasta and zucchini, and toss until everything is well coated. Cook for an additional minute or two to heat through.
6. Remove the skillet from the heat. If desired, garnish with halved cherry tomatoes and grated Parmesan cheese.
7. Serve the Garden Zucchini Pesto Pasta immediately while it's still warm.

Enjoy your Garden Zucchini Pesto Pasta, which is packed with fresh flavors from the zucchini and basil pesto!