Pasta with zucchini, tomatoes, and pesto

Name: Pasta with zucchini, tomatoes, and pesto
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 340 g fettuccine pasta; 250 g corn kernels; 2 pcs sliced zucchini; 250 g cherry tomatoes; 15 ml olive oil; 120 g pesto sauce; 115 g mini mozzarella; 1 unit fresh basil; to taste salt; to taste black pepper

A pasta dish mixed with corn, zucchini, cherry tomatoes, pesto sauce, and mini mozzarella.

Total: 35 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 745
Protein: 24 g
Fat: 34 g
Carbs: 89 g

Ingredients

for 4 servings

fettuccine pasta340 g
corn kernels250 g
sliced zucchini2 pcs
cherry tomatoes250 g
olive oil15 ml
pesto sauce120 g
mini mozzarella115 g
fresh basil1 unit
saltto taste
black pepperto taste

Method

7 steps

Boil the pasta in salted water according to the package instructions.
Heat olive oil in a pan and sauté the sliced zucchini until soft.
Add the corn and halved cherry tomatoes to the zucchini and cook for a few more minutes.
Drain the pasta and transfer it to the pan with the vegetables.
Add the pesto sauce, stir, and heat everything together.
Remove from heat, add the mozzarella balls, and season with salt and pepper to taste.
Garnish the dish with fresh basil leaves before serving.