Recipe

Pasta with Tomatoes, Zucchini, and Pesto

Time: About 15 minutes, once water has boiled

Yield: 6 servings


¼ cup olive oil 4 cups ½-inch cubes zucchini (about 22 ounces) 1½ cups chopped onion 2 large garlic cloves, chopped 1 28-ounce can diced tomatoes in juice (*though better with fresh
tomatoes*)	1 pound spaghetti 1 7-ounce package pesto ½ cup thinly sliced fresh basil Grated Parmesan cheese

Place a pot of salted water on high heat.

Heat oil in a heavy large pot over medium-high heat. Add zucchini, onion and garlic and sauté until zucchini is crisp-tender, about 5 minutes.

Add tomatoes with juices and simmer until almost all liquid evaporates, about 8 minutes. If using fresh tomatoes, expect to simmer longer.

Meanwhile, cook pasta until just tender but still firm to bite. Drain, reserving ½ cup water; return to pot.

Add pesto to pasta and toss to coat.

Add zucchini mixture and toss over low heat to combine. Mix in basil. Add reserved pasta water (sparingly) if needed.

Season pasta with salt and pepper.

Transfer pasta to a large bowl. Serve, passing Parmesan cheese separately.

Adapted from Bon Appetit, March 1999