Zucchini and Basil Pesto Pasta

Instructions

1. 1

   Begin by slicing the zucchini into thin rounds.

2. 2

   Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente.

3. 3

   While the pasta is cooking, prepare the pesto. In a food processor, combine the basil leaves, pine nuts, and parmesan cheese. Pulse until finely chopped.

4. 4

   With the processor running, slowly add the olive oil until the mixture is smooth and creamy. Season with salt and pepper to taste.

5. 5

   In a large skillet, heat a little olive oil over medium heat. Add the zucchini slices and sauté until they are tender and slightly golden.

6. 6

   Drain the cooked spaghetti, reserving a little pasta water.

7. 7

   Add the spaghetti to the skillet with the zucchini. Toss to combine.

8. 8

   Add the basil pesto to the pasta and zucchini, stirring to coat evenly. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.

9. 9

   Serve the pasta hot, garnished with extra parmesan cheese and fresh basil leaves if desired.