Fresh Cavatelli & Basil Pesto with Sautéed Vegetables & Parmesan

Fresh Cavatelli & Basil Pesto

with Sautéed Vegetables & Parmesan

25 MIN
4 Servings
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    From the Test Kitchen

    The easy sauce for this pasta highlights our rich basil pesto and smooth mascarpone cheese. It gets tossed with tender sautéed zucchini and tomatoes and fresh cavatelli pasta, whose slightly open shape is a perfect partner for the creamy, herbaceous sauce.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      590 Cals (est.)
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    fresh
    ingredients
    Fresh Cavatelli & Basil Pesto with Sautéed Vegetables & Parmesan
    Title
    • 1 lb Fresh Cavatelli Pasta (Previously Frozen)
    • 2 Zucchini
    • 2 cloves Garlic
    • ½ lb Grape Tomatoes
    • ⅓ cup Basil Pesto
    • ¼ cup Mascarpone Cheese
    • ¼ cup Grated Parmesan Cheese
    • 1 oz Salted Butter
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic.

    Cook the pasta
    2 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, stirring occasionally, 11 to 13 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

    Brown the zucchini
    3 Brown the zucchini

    Meanwhile, in large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 4 to 5 minutes, or until browned. Season with salt and pepper.

    Cook the tomatoes
    4 Cook the tomatoes

    To the pan, add the halved tomatoes, chopped garlic, Italian seasoning, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired.

    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the cooked tomatoes and zucchini, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the butter is melted. Turn off the heat and stir in the pesto and mascarpone until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic.

    2 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, stirring occasionally, 11 to 13 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

    Cook the pasta
    Brown the zucchini
    3 Brown the zucchini

    Meanwhile, in large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 4 to 5 minutes, or until browned. Season with salt and pepper.

    4 Cook the tomatoes

    To the pan, add the halved tomatoes, chopped garlic, Italian seasoning, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired.

    Cook the tomatoes
    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the cooked tomatoes and zucchini, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the butter is melted. Turn off the heat and stir in the pesto and mascarpone until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy!

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