Zucchini Tomato Ribbon Pasta
Course: Rice/Pasta/Noodles
Servings: 3-4
Preparation Time: 20 min
Cooking Time: 20 min
Level of Difficulty: Simple
Ingredients
2 cups ribbon pasta
1 tablespoon olive oil
2 shallots, coarsely minced
1 garlic clove, coarsely minced
2 zucchini, cut into finger sized lengths
1 cup cherry tomatoes cut lengthwise into quarters
½ cup toasted pine nuts
1 cup cilantro pesto
Salt and pepper
Preparation:
Cook the pasta in a large pot of boiling salted water according to the package directions until al dente.
Heat the oil in a large skillet or non-stick pot over medium heat. Add the shallots and garlic then stir until garlic is slightly browned. Mix in the zucchini, season with salt and pepper and cook, stirring for about 2 minutes until tender crisp.
Drain the pasta then stir pasta into the zucchini mixture, adding some of the pasta water as necessary to thin the mixture. Mix in the tomatoes and pine nuts and turn off the heat.
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