A delicious Zucchini Pesto pasta recipe, inspired by @michaelgsharf. This recipe combines sautéed jammy zucchini with fresh basil pesto and rotini pasta. Vegan modification is available by substituting nutritional yeast for parmesan.
1. Sauté the garlic, zucchini and salt in a small pot for 3-4 minutes until edges are golden brown; add the water and bring to a boil; cover and simmer on low heat for 20 minutes.
2. Remove lid and then cook 5-7 mins on medium heat stirring occasionally until liquid evaporates and zucchini is jammy - taste and add more salt if needed; set aside.
3. Combine basil leaves, pine nuts, garlic, olive oil, parmesan, lemon and salt in a blender or food processor.
4. Cook pasta according to your liking and mix it with the pesto and zucchini; serve with parm on top and enjoy! Option to sprinkle some pine nuts on top as well for texture.
