Easy Pesto Pasta With Zuchini and Squash

Easy Pesto Pasta With Zuchini and Squash

easy pesto pasta with zuchini and squash


This Pesto Pasta with Summer Vegetables is the perfect meal to add to your summer dinner rotation!


  • 16 ounces pasta, your favorite kind
  • 2 teaspoons olive oil
  • 1 medium sized zucchini, diced
  • 1 medium sized summer squash, diced
  • 1 red pepper, diced
  • 1 cup pesto, store-bought or homemade
  • Salt and pepper, to taste


  1. Bring a large pot of water to a boil and cook pasta according to package directions.
  2. Heat a large skillet over medium heat and add olive oil, zucchini, squash, red pepper and a pinch of salt and pepper.  Cook veggies until browned and caramelized, 10-15 minutes.
  3. Drain pasta and add back to the pot, along with the cooked vegetables.  Add in the pesto sauce and mix until everything is combined.  Best when served immediately.

the source of this recipe : https://www.shelikesfood.com/

Authentic Basil Pesto Genovese

Authentic Basil Pesto Genovese

Authentic Basil Pesto Genovese


2 large bunches of basil, stalks trimmed

2 ice cubes (they will help preserve the vibrant green hue of the basil if you are using a food processor)

1 garlic clove, peeled (use more if you like it very pungent, but jeep in mind authentic pesto is not garlic loaded)

3/4 cup of extra-virgin olive oil

1/3 cup of pine nuts

1/4 cup of grated parmigiano

1/4 cup of freshly grated pecorino

sea salt to taste

1 medium potato, peeled and cut into small cubes

1 cup of green beans, trimmed and cut into three

320 gr  (11 oz) of dry spaghetti


1. If using a food processor: put the basil, garlic, nuts, cheese and ice cubes in the bowl of a food processor fitted with blades and blitz until smooth.  Slowly add in the oil in a stream and process with the rest of the ingredients until dense and well emulsified. Taste for salt and adjust accordingly.

2. If using a pestle and mortar, add basil, garlic pine nuts and a pinch of salt to the mortar. Start working with the pestle, pressing and rotating it until all the ingredients are nicely ground. Add the cheese and mix well. Slowly pour in the oil and mix well until well emulsified. Taste for salt and adjust accordingly. Set aside in the fridge until ready to use (it will keep, well covered in oil, for over a week). You can freeze pesto in glass jars with kids or plastic containers with lids.

3. Bring a large pot of salted water to the boil. Drop in your pasta along with the potato cubes. 4 minutes into cooking, add the beans. Cook your pasta and vegetables until nicely al dente. Drain, but be sure to reserve 3  or 4 tablespoon of pasta cooking liquor (aqua di cottura). Place the pasta, potato and beans onto a serving dish, pour over half of the pesto (freeze the rest or keep in the fridge covered in oil for a later day) and mix well. If too dry, add a little of the reserved cooking water.

Serve piping hot!


source : https://silviascucina.net/