Pesto Pasta Primavera


  • 1 Zucchini, sliced in ⅛ inch half moon slices
  • 1 yellow squash, sliced in ⅛ inch half moon slices
  • 1 pint of grape or cherry tomatoes, rinsed, and cut in half
  • 1 lb CF Rotini Pasta
  • 1 8 oz. CF Basil Pesto Sauce


Heat a large pot with water and cook pasta per packet instructions. When pasta is cooked just to al dente, strain out and reserve ½ C. of pasta water.

While pasta is cooking, in a large and deep skillet  heat 1- 2  Tb olive oil over medium high heat.

Add  zucchini and squash and cook, stirring occasionally for 2 minutes. Once the squash has just reached desired doneness, add in grape tomatoes, a few spoonfuls of pesto sauce and ¼ cup of reserved pasta water. Stir well to combine and just barely cook the tomatoes. Finally add in cooked pasta and a bit more pesto,  if needed add remaining reserved pasta water. Taste and adjust seasoning with salt and pepper. Serve immediately with a side of parmesan cheese if desired.

Chef’s Pro Tip: Cook pasta just under al dente and add pasta directly from cooking water to sauce and cook for 2-3 minutes in sauce to finish the pasta.