Pesto is so tasty. This simple meal is packed full of veggies and flavor!
½ lb orecchiette
1 Tbsp butter
2 cloves garlic, minced
2 small zucchini, chopped into ¼-inch cubes
2 c frozen cut green beans, thawed
1 pint grape tomatoes, halved
1 small jar pesto
Grated Parmesan cheese
1. Cook orecchiette according to package instructions. Before draining orecchiette, reserve 1 cup pasta water.
2. Heat 1 Tbsp butter in a skillet over medium heat. Add the garlic, chopped zucchini and green beans to pan. Sauté about 5-6 minutes, until tender and zucchini is lightly browned. Add grape tomatoes and cook another 1-2 minutes.
3. Add cooked orecchiette to pan. Toss with enough pesto to coat, and thin the sauce with the reserved pasta water as needed. Top with grated Parmesan.