This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Zucchini And Red Pesto Pasta
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- #64488
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
12 ounces penne pasta or other shapes
6 tablespoons olive oil, divided use
2 cloves garlic, sliced
1 teaspoon grated lemon zest
1 dried red chili, seeded and crushed
1 pound zucchini, thinly sliced
1 tablespoon shredded basil leaves
2 tablespoons red pesto
salt and pepper
directions
Bring a large pot of salted water to a boil. Add the pasta and cook for 8-12 minutes or according to the package instructions, until just tender.
Meanwhile, heat 2 tablespoons of the oil in a deep frying pan. Add the garlic, lemon zest, chili, and zucchini, and fry for 2-3 minutes until the zucchini is golden.
Drain the cooked pasta thoroughly and add to the zucchini pan, along with the remaining oil, the basil, red pesto, and plenty of pepper. Toss well over low heat to warm through gently for 1 minute, and serve at once.
added by
garley
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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