Linguine with Pesto Tomato and Zucchini
Transform your weeknight dinner into a gourmet experience with this vibrant Linguine with Pesto, Tomato, and Zucchini recipe. Featuring al dente pasta tossed in a luscious pesto sauce, it’s elevated with sweet, oven-roasted cherry tomatoes and tender zucchini ribbons for a burst of fresh, seasonal flavors. A subtle garlic sauté adds an irresistible aroma, while a sprinkle of parmesan cheese and fresh basil leaves takes it over the top. Ready in just 30 minutes, this quick and easy pasta dish is perfect for busy evenings yet elegant enough for entertaining. Plus, it’s packed with wholesome, vegetarian ingredients for a meal that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 400 grams linguine
- 120 grams pesto sauce
- 250 grams cherry tomatoes
- 2 medium zucchini
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon salt
- 1 teaspoon black pepper
- 50 grams parmesan cheese (optional)
- 5 leaves basil leaves (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest.
While the pasta cooks, preheat the oven to 200°C (400°F).
Halve the cherry tomatoes and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil, season with a pinch of salt and black pepper, and roast for 10-12 minutes until slightly caramelized.
Using a vegetable peeler, slice the zucchini into thin ribbons. Set aside.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Mince the garlic and sauté for 1 minute until fragrant.
Add the zucchini ribbons to the skillet and cook for 2-3 minutes until just tender. Season with a pinch of salt and pepper.
Reduce the heat to low and stir in the roasted cherry tomatoes, cooked linguine, and pesto sauce. Toss everything together until well combined. If the mixture seems too thick, add a splash of reserved pasta water until the desired consistency is reached.
Taste and adjust seasoning with salt and pepper if needed.
Serve the linguine warm, topped with grated parmesan cheese and fresh basil leaves if desired.
Nutrition Facts
Calories |
1974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.0 g | 150% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 15.1 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 7992 mg | 347% | |
| Total Carbohydrate | 174.2 g | 63% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 36.9 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 992 mg | 76% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1970 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
