PASTA with TOMATOES, ZUCCHINI and PESTO * Mozzarella Cheese *
12 oz. pasta (fettucine, spirals, spaghetti, angel hair)
2 small zucchini
1 pint cherry tomatoes (cut in half)
1 TB. extra-virgin olive oil
1 tsp. crushed garlic
1/3 cup prepared pesto (jar or homemade)
Kosher salt and pepper, to taste
1/2 tsp. cracked red pepper
4-8 oz. small fresh mozzarella cheese balls, cut in half
Fresh basil leaves, chopped (garnish)
Cook pasta per package directions. Reserve 1/4 cup pasta liquid; drain pasta and return to pot.
Meanwhile, grate zucchini (use large holes of box grater or food processor grating blade). (If the zucchini is large, you may need to cut in half first and discard any big seeds or dry pulp inside)
In large bowl, toss together tomatoes, olive oil, 2 TB pesto, garlic, red pepper, 1/4 tsp each of salt and pepper. Fold in zucchini and mozzarella.
Toss the drained pasta with the remaining pesto and reserved 1/4 cup of pasta water. Gently fold in tomato-zucchini mixture. Sprinkle with chopped fresh basil. Serves 3-4