Linguine with Zucchini and Pesto

Pesto transforms the simplest of pasta dishes, and pesto can be frozen, so you just have to pull it out of the freezer. This is a vegan dish if you have made your own vegan pesto, and skip the extra cheese. 

Ingredients:

- 8 ounces linguine pasta

- 2 medium zucchini

- 1 clove of garlic, minced

- 1/2 cup pesto sauce

- 1/4 cup grated Parmesan cheese or Pecorino Romano

- Salt and pepper to taste

Instructions:

1. Cook the linguine pasta according to the package instructions. Drain and set aside.

2. Meanwhile, wash the zucchinis and trim off the ends. Cut them into thin slices.

3. Heat a large skillet over medium heat and add a drizzle of olive oil. Add the zucchini slices and garlic, cook for about 4-5 minutes, until they are tender and translucent. Season with salt and pepper to taste.

4. Add the cooked pasta to the skillet with the zucchini and mix well.

5. Stir in the pesto sauce and toss until everything is well coated.

6. Sprinkle with the Parmesan cheese if using, and serve.