Pasta with Pesto, Zucchini, and Mozzarella is a tasty dish, ideal for quick yet flavorful meals, as the basil pesto perfectly matches with the zucchini and melting mozzarella.
Other delicious first courses include Mezze Maniche with Pesto, Potatoes, and Green Beans and Baked Pasta with Pesto. Have you tried them yet?
This is a recipe you can make in spring and summer, but it’s delicious any time since zucchini are available year-round at the vegetable stands. Sometimes it takes little to create an excellent dish, and you can also use pre-cooked zucchini if you have them in the fridge, thus using leftovers in a different way.
Also check out all my air fryer recipes.
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very cheap
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 11.3 oz casarecce (or other short pasta)
- 5.3 oz Genoese pesto
- 7.1 oz zucchini
- 4.2 oz pizza mozzarella
- 1 tbsp extra virgin olive oil
- salt
Steps: Pasta with Pesto, Zucchini, and Mozzarella
First, remove the ends of the zucchini and cut them into pieces, then place them in a pan with the already hot oil and add a pinch of salt. Cook over medium heat for about 10 minutes with the lid on, and if necessary, add a little water to prevent them from drying out too much.
Meanwhile, cook the pasta in salted water for the time indicated on the package.
When the pasta is cooked, drain it and dress it with pesto, add the cooked zucchini and mozzarella cubes, then mix well and serve immediately.
