Rigatoni and Zucchini with Basil Pesto

Pesto is so easy, and it's a great way to give variety to sandwiches, pastas, and more.  It can be made many different ways (basil, spinach, red bell pepper, etc.) and all are so simple and delicious.  This is another version of the basil type of pesto that my whole family enjoyed.

Ingredients:

1/2 box of Rigatoni pasta, cooked according to package directions and reserving 1/2 cup pasta water

2 medium zucchinis, diced

1 Tbsp garlic, minced

1 Tbsp olive oil

2/3 cup basil pesto (ingredients below)

• 2 cups fresh basil leaves
• 3-4 cloves garlic, minced
• 1/2 cup pine nuts (for a cheaper option, I chose to use sunflower seeds instead - plus this is a great alternative for those with nut allergies)
• 3/4 cup Parmesan cheese
• 1/4 cup lemon juice
• 1/2 cup olive oil

Directions:

Cook pasta according to package directions, reserving 1/2 cup of the pasta water for later use.

As pasta cooks, prepare basil pesto as follows: Place all ingredients in the blender/food processor except oil. Begin blending, gradually increasing speed.  Slowly drizzle olive oil into the blender while blending until all ingredients are mixed well.

Heat 1 Tbsp oil in a medium/large skillet over medium heat.  Add minced garlic and cook for 1 minute.  Add zucchini and stir fry for ~5 minutes, until tender crisp.  Add 2/3 cup of the pesto sauce, cooked pasta, and 1/2 cup of the reserved pasta water.  Stir together until well combined.

Recipe adapted from: http://www.kalynskitchen.com/2011/09/recipe-for-easy-penne-pasta-with.html