40 Meatless Meals - Pesto Cavatappi with Tomatoes and Zucchini

¼ cup olive oil
4 cups ½-inch cubed zucchini (about 22 ounces)
1 ½ cups chopped onion
2 large garlic cloves, minced
1 28 oz. can diced tomatoes in juice

1 pound of cavatappi (or other dried pasta)

7 ounces of pesto
Grated Parmesan cheese

• Heat oil in a large pot over medium-high heat.
• Add zucchini, onion and garlic and sauté until zucchini is crisp-tender, about 5 minutes.
• Add tomatoes with juices and simmer until almost all liquid evaporates, about 8 minutes.
• Meanwhile, cook pasta in a large pot of boiling, salted water until just tender but still firm to bite. (al dente) Drain; return to pot.
• Add pesto to pasta and toss to coat.
• Add zucchini mixture and toss over low heat to combine.
• Season with salt and pepper.
• Serve and sprinkle with Parmesan cheese if desired.

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