Summer Veggie Pasta
Course: DinnerDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
40
minutesThis EZPZ Summer Pasta dish is the perfect light and refreshing dinner on these hot summer evenings! Fill it with colorful summer veggies and finish it with a drizzle of Lemongrass Mint Balsamic for a unique sweet taste.
Ingredients
2 Tbsp AOOC Basil Olive Oil
1 Zucchini, sliced
1 lb Chicken Breast, sliced
1/4 cup basil pesto
8 oz Spaghetti
2 cups cherry tomatoes, half red and half yellow, sliced in half
1/3 cup parmesan cheese, plus extra for topping (optional)
drizzle of AOOC Lemongrass Mint Balsamic
Directions
- In a large pot, bring water to boil, add spaghetti, and cook until al dente, according to the package instructions. Drain pasta.
- Heat 1 Tbsp Basil Olive Oil over medium heat then add zucchini and cook on each side. Add a sprinkle of salt.
- Cook about 5 minutes, until slightly browned and soft then set aside.
- To the same skillet add another drizzle of olive oil and cook chicken on medium heat for about 5-7 minutes flipping a couple times, until cooked through.
- Remove chicken from heat, and stir in ¼ cup of basil pesto with the chicken slices.
- Add cooked and drained pasta to the skillet with the cooked chicken. Add red and yellow cherry tomatoes (each one sliced in half). Add back cooked zucchini. Add another ¼ cup of basil pesto, stir everything together, and reheat gently on low-medium heat.
- Taste and add extra basil, salt or parmesan to taste. When serving, add a drizzle of Lemongrass Mint Balsamic on top for a refreshing and light flavor!