Z_Pasta with Tomatoes, Zucchini, and Pesto

By á-6505

This summery recipe incorporates classic Italian colors and flavors, creating a light and tasty pasta dish.

Ingredients

• 12 ounce(s) fettuccine
• 1 1/2 cup(s) fresh corn kernels
• 2 small (about 8 ounces total) zucchini
• 1 pint(s) cherry tomatoes, halved
• 1 tablespoon(s) olive oil
• 1/3 cup(s) pesto
• Kosher salt
• Pepper
• 4 ounce(s) bocconcini (small fresh mozzarella balls), halved
• Torn fresh basil leaves, for serving

Details

Servings 4
Preparation time 20mins
Cooking time 20mins
Adapted from womansday.com

Preparation

Step 1

1. Cook the pasta according to package directions, adding the corn during the last 2 minutes of cooking. Reserve 3/4 cup cooking liquid, drain the pasta, and return it to the pot.

2. Meanwhile,  grate the zucchini on the large holes of a box grater, turning the zucchini to grate the outside first (discard the soft core). In a large bowl, toss together the tomatoes, olive oil, 2 tablespoons pesto, and 1/4 teaspoon each salt and pepper. Fold in the zucchini and mozzarella.

3. Toss the pasta with the remaining pesto and 1/4 cup of the reserved pasta water (adding more if the pasta seems dry). Fold in the tomato-zucchini mixture and sprinkle with basil, if desired.