Description
A light Vegetarian pasta dinner using all seasonally fresh zucchini and Summer squash.
Ingredients
Scale
- 1 package gluten free pasta, cooked according to package instructions, drained + rinsed with cold water (1/3 pasta water reserved)
- 2 tablespoons salted butter
- 1 small zucchini, sliced
- 1 small Summer squash, sliced
- 1/2 cup pine nuts
- 2 large tablespoons goat cheese, crumbled or sliced
- freshly grated Parmesan cheese (optional)
Carrot Top Pesto
- 1 large handful carrot greens, cleaned + trimmed
- 1/2 cup olive oil
- 1 garlic clove
- 1/2 cup pine nuts
- 1/2 lemon, zest
- 1/2 teaspoon each salt + pepper
- 1 pinch chili flakes (optional)
Instructions
- Process the pesto ingredients in a blender until smooth. Set a side until needed.
- Heat a saucepan up over high heat. Melt the butter and add in the sliced zucchini and squash. Toss to coat with the butter. Let cook for 1-2 minutes or until the bottom sides are toasted brown. Flip over. Sprinkle the squash with a pinch of each salt and pepper.
- Continue to cook until the other side is toasted brown. Turn the heat off.
- Add the cooked pasta and the reserved water to the squash pan. Add in 1/2 of the goat cheese and 3/4’s of the pesto. Using tongs, toss to coat everything well with the pesto. Add in more pesto if desired.
- Garnish with pine nuts and the remaining goat cheese. Top with Parmesan cheese (if using) and serve the remaining pesto at the table.
- Prep Time: 5
- Cook Time: 20
- Category: vegetarian
- Method: stove-top
- Cuisine: pasta