Pasta with Pesto My Way

Name: Pasta with Pesto My Way
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 340 grams pint cherry tomatoes; 355 milliliters ears corn, kernels cut off (about; 355 milliliters ounces green beans, trimmed and halved (about; 1 Tbsp olive oil; 227 grams boiling potatoes, peeled; 340 grams rotini or penne; 2 mediums zucchini (about 1/2 pound total)

Pasta with Pesto My Way is a dairy free side dish. One serving contains 314 calories, 11g of protein, and 4g of fat. This recipe serves 6. A mixture of cherry tomatoes, zucchini, potatoes, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

Cut zucchini into thin rounds with slicer. Fit slicer with julienne attachment and cut potatoes into 1/4-inch-thick matchsticks.

Ingredients you will need

Potato

Zucchini

Start cooking rotini in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) according to package instructions. Six minutes before pasta is done, stir in potatoes and green beans. Two minutes before pasta is done, stir in corn and zucchini.

Ingredients you will need

Green Beans

Potato

Zucchini

Pasta

Water

Corn

Salt

Equipment you will use

Pot

Meanwhile, heat oil in a 12-inch heavy skillet over high heat until it shimmers.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add tomatoes and cook, covered, shaking skillet once or twice, until tomatoes wilt, split, and release some juices, 3 to 5 minutes. Season with salt and scoop into a small bowl.

Ingredients you will need

Tomato