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Zucchini and Tomato Pesto Pasta with Radish
Zucchini and Tomato Pesto Pasta with Radish

Zucchini and Tomato Pesto Pasta with Radish
A light yet energizing pasta dish with fresh zucchini, tomatoes, and a hint of radish for crunch.
Zucchini and Tomato Pesto Pasta with Radish
Ingredients:
1
Servings
  • 200
    g
     zucchini
  • 300
    g
     tomato
  • 50
    g
     radish
  • 100
    g
     whole wheat pasta
  • 2
    tbsp
     basil pesto
  • 1
    tbsp
     olive oil
  • 20
    g
     parmesan cheese
  • 1
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 25 minutes
Zucchini and Tomato Pesto Pasta with Radish
Instructions:
  1. Cook the whole wheat pasta according to package instructions until al dente.
  2. While the pasta is cooking, slice the zucchini and tomatoes into thin rounds.
  3. Heat olive oil in a pan over medium heat. Add minced garlic and sauté for 1 minute.
  4. Add zucchini and tomatoes to the pan. Cook for about 5 minutes until softened.
  5. Slice the radish thinly and set aside.
  6. Drain the pasta and add it to the pan with the vegetables.
  7. Stir in the basil pesto and mix well to coat the pasta and vegetables.
  8. Season with salt and black pepper to taste.
  9. Serve topped with sliced radish and grated parmesan cheese.
Nutrition Per Serving 691 g Per 100g
Energy 464 kcal 67 kcal
Protein 15 g 2.2 g
Fibre 8 g 1.2 g
Salt 1 g 0.1 g
Sugar 6 g 0.9 g
Carbohydrates 60 g 8.7 g
Fat 20 g 2.9 g
  • 200
    g
     zucchini
  • 300
    g
     tomato
  • 50
    g
     radish
  • 100
    g
     whole wheat pasta
  • 2
    tbsp
     basil pesto
  • 1
    tbsp
     olive oil
  • 20
    g
     parmesan cheese
  • 1
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Cook the whole wheat pasta according to package instructions until al dente.

While the pasta is cooking, slice the zucchini and tomatoes into thin rounds.

Heat olive oil in a pan over medium heat. Add minced garlic and sauté for 1 minute.

Add zucchini and tomatoes to the pan. Cook for about 5 minutes until softened.

Slice the radish thinly and set aside.

Drain the pasta and add it to the pan with the vegetables.

Stir in the basil pesto and mix well to coat the pasta and vegetables.

Season with salt and black pepper to taste.

Serve topped with sliced radish and grated parmesan cheese.

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