Pasta with Tomatoes, Zucchini and Pesto

1. 1

   Heat oil in heavy large pot over medium-high heat.

2. 2

   Add zucchini, onion and garlic and saut until zucchini is crisp-tender, about 5 minutes.

3. 3

   Add tomatoes with juices and simmer until almost all liquid evaporates, about 8 minutes.

4. 4

   Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.

5. 5

   Drain; return to pot.

6. 6

   Add pesto to pasta and toss to coat.

7. 7

   Add zucchini mixture and toss over low heat to combine.

8. 8

   Mix in basil.

9. 9

   Season pasta with salt and pepper.

10. 10

    Transfer pasta to large bowl.

11. 11

    Serve, passing Parmesan cheese separately.

* Per serving · 4 servings · Values may vary.

No additional tips available.