Fusilli Pasta with Pesto, Zucchini and Tomatoes

September 3, 2010 | In: Pasta

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 4.00 out of 5)

Share this recipe on Facebook

This is a nice summer dish. If you have a home garden you can use the fresh zucchini, and tomatoes from your garden. The pesto can also be made fresh from home grown basil. I have the recipe posted to make pesto. This recipe can be served warm or cold.


1 pound 3 color Fusilli Pasta (3 color Bow Tie Pasta is also good for this recipe)
2 medium Zucchini
1 pint of Grape Tomatoes
1/2 cup of Pesto Sauce
Chopped Parsley
Parmiggiano Reggiano (optional)
Fresh Basil (for garnish)
Extra Virgin Olive Oil


Put a pot of water to boil for the pasta. In the meantime, let’s prepare the zucchini.
In a pan, put the evoo and let it get warm
Add the minced garlic, the sliced zucchini, salt, and pepper to the pan.
Sauté the zucchini on high heat for few minutes add chop parsley. Set a side.
If the pasta water is boiling, add salt and the pasta.
Cook the pasta al dente.
Drain it and keep 1/2 cup of the water on the side

Put the pasta in a bowl
Add the pesto sauce to the pasta. I have the pesto sauce recipe posted on the site
Mix the pasta and the pesto sauce really well.
Add the zucchini to the pasta and continue to mix them. If the pasta is too thick add the water from the pasta.
Cut grape tomatoes, add them to the pasta.
Transfer the pasta to a serving plate
Sprinkle with fresh basil and garnish with a few cut in half grape tomatoes

Bring the parmiggiano reggiano on the table.

Buon Appetito!

Comment Form