Fusilli with zucchini in red pesto sauce

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Sometimes there just isn't much time for an elaborate meal. Sometimes we are busy, and sometimes we are lazy. Presentation: shortcuts!

I am totally in favor of exploiting easy alternatives that save tons of time and sometimes money. This time, instead of cooking my sauce from scratch, I used pre-purchased red pesto. Not to mention, tomatoes aren't in season right now, so a sauce from scratch wouldn't be the best idea. Sure, you can get "tomatoes" from the Netherlands or Spain in stores. But those are sadly just bad imitations of the real thing. So, out of season, canned tomatoes are your best friend.

As the image above shows, this dish only uses a couple of ingredients and is very quick to make.

Put a pot of water on the stove, salt it and bring to a boil. Then add the pasta of your choice and cook according to the package directions. I used fusilli, which took about 11 minutes to cook.

While the pasta is cooking, wash and grate the zucchini (by the way: also out of season, but I turn a blind eye to this), peel the onion and cut it into slices. Then, in a frying pan, heat a tablespoon of oil, add the onion and fry lightly until transparent. Feel free to add garlic to taste. Then add the grated zucchini, season to taste (I just used salt and pepper) and continue to cook and stir until the zucchini is to your liking.

Meanwhile, the pasta must be ready. Keep a cup of pasta water and drain the rest. Return to the pot and add a few teaspoons of red pesto and mix well. Also add a little pasta water to achieve a more homogeneous sauce. Put on a serving plate and cover with zucchini. Add grated Parmesan to taste.

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This dish is vegetarian. If you're looking for a vegan alternative, skip the parmesan, but also be careful to read the ingredients of the pesto as it usually contains cheese.

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zucchini with small red pepper sauce

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