Tis the season for light but filling pastas that make use of leftover veggies (maybe even from your own garden)! This bright dish is rounded out with the addition of mild, protein-rich canellini beans, which don't detract from the fresh flavors of the veggies.
12 oz short cut Pasta (like penne or fusilli)
1 Tbsp Olive Oil
2 cloves Garlic, minced
1 medium Zucchini, sliced in to ribbons
2 cups Grape Tomatoes
¼ cup Pesto
3 cups Arugula, torn
Salt and Pepper
8 oz Fresh Mozzarella, diced
Dash Red Pepper Flakes
Handful fresh Basil, torn
3 tbsp Pine Nuts, toasted
Cook pasta according to package directions, reserving ½ cup of pasta water before draining.
Meanwhile, heat large pan over medium high heat. Add oil and garlic, allowing to warm and become fragrant for 1 minute. Add tomatoes and let sit until they begin to blister, stirring occasionally. Add zucchini and saute until brownish and soft.
Add beans, pesto, arugula, and red pepper flakes, and heat thoroughly. Add mozzarella, pasta and as much reserved pasta water as needed. Add fresh basil last.
Top with basil, pine nuts and parmesan.