Pasta With Pesto My Way Recipe

Name: Pasta With Pesto My Way
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium zucchini (about 1/2 pound total); 1/2 pound boiling potatoes, peeled; 3/4 pound rotini or penne; 6 ounces green beans, trimmed and halved (about 1 1/2 cups); 2 ears corn, kernels cut off (about 1 1/2 cups); 1 tablespoon olive oil; 1 pint cherry tomatoes (12 to 14 ounces); 1 cup; for pasta; an adjustable-blade slicer with 1/4-inch julienne attachment

Servings: persons

2 medium zucchini (about 1/2 pound total)
1/2 pound boiling potatoes, peeled
3/4 pound rotini or penne
6 ounces green beans, trimmed and halved (about 1 1/2 cups)
2 ears corn, kernels cut off (about 1 1/2 cups)
1 tablespoon olive oil
1 pint cherry tomatoes (12 to 14 ounces)
1 cup
for pasta
an adjustable-blade slicer with 1/4-inch julienne attachment

1
Cut zucchini into thin rounds with slicer. Fit slicer with julienne attachment and cut potatoes into 1/4-inch-thick matchsticks.
2
Start cooking rotini in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) according to package instructions. Six minutes before pasta is done, stir in potatoes and green beans. Two minutes before pasta is done, stir in corn and zucchini.
3
Meanwhile, heat oil in a 12-inch heavy skillet over high heat until it shimmers. Add tomatoes and cook, covered, shaking skillet once or twice, until tomatoes wilt, split, and release some juices, 3 to 5 minutes. Season with salt and scoop into a small bowl.
4
Reserve 1 cup pasta-cooking water, then drain pasta with vegetables.
5
Put pesto in a large bowl and whisk in enough reserved cooking water to thin to a sauce, 1/3 to 1/2 cup. Add pasta mixture and toss to coat. Thin with more cooking water and season with salt if necessary. Serve immediately, with tomatoes and bread crumbs on the side.

140

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 medium zucchini (about 1/2 pound total), 1/2 pound boiling potatoes, peeled, 3/4 pound rotini or penne, 6 ounces green beans, trimmed and halved (about 1 1/2 cups), and more.

Yes, Pasta With Pesto My Way falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta With Pesto My Way

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