Creamy Pesto Linguine with Zucchini and Summer Squash

Servings: 4

Pesto

• 2 cups basil
• 1 tbsp garlic minced
• ½ tsp kosher salt
• black pepper
• 2 tbsp parmesan grated
• 2 tbsp olive oil extra virgin
• 2 tsp water

Linguine with Zucchini and Summer Squash

• 12 ounces linguine
• 2 zucchini
• 2 summer squash
• 1 tbsp olive oil extra virgin
• kosher salt
• black pepper
• crushed red pepper
• ½ cup cream light
• parmesan freshly grated, for serving
• basil for serving

Pesto

1. Add basil, garlic, salt, pepper, and grated parmesan to a food processor and pulse until combined. Add olive oil and water, pulsing until mixed, scraping down the sides if needed.

Linguine with Zucchini and Summer Squash

1. Bring a large pot of salted water to a boil and cook linguine until just al dente, reserving 1 cup pasta water prior to draining.

2. Meanwhile, cut zucchini and summer squash in half lengthwise, and then slice into half moon slices. In large skillet, heat olive oil over medium heat and add sliced zucchini and summer squash. Season with salt and pepper and sauté, stirring every 3-5 minutes, until golden, about 10-15 minutes.

3. Add a sprinkle of crushed red pepper and decrease heat to low. Add pesto and light cream and stir to combine. Add pasta, toss to combine, and thin with reserved pasta water as needed. Serve immediately topped with freshly grated parmesan and basil.

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NOTES

Leftover pesto can be stored in the fridge.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes