Step 1

Fill a large pot with water, add about 2 tsp. salt, and let the water come to a boil while you prep other ingredients.

Step 2

Wash zucchini if needed, cut off ends, then cut in half lengthwise and slice into half-moon slices. (If the zucchini is really large, you might want to cut it into fourths before slicing.)

Step 3

Measure out 2/3 cup basil pesto, and mince enough fresh garlic to make 1 tablespoon.

Step 4

As soon as the water comes to a boil add the pasta, stir, and reduce heat to medium, or high enough to keep the water at a gentle boil.

Step 5

Cook pasta as long as directed on the package, then measure out 1/2 cup pasta cooking water before you drain the pasta. (Don’t overcook, the pasta should still have some bite to it.  I cooked my pasta exactly 9 minutes.)

Step 6

While pasta is cooking, heat the olive oil in a very large frying pan (big enough to hold all the pasta when it’s cooked.)  When oil is hot, add the minced garlic, turn heat down to medium, and saute just until you can start to smell garlic, about one minute.  (Don’t let the garlic burn!)

Step 7

Then add the sliced zucchini, season to taste with salt and fresh ground black pepper, and saute until the zucchini is tender-crisp, about 5 minutes.  (Taste a piece to see if it’s as done as you like it. I stop cooking when it’s still a little crisp.)

Step 8

Add the pesto to the cooked zucchini and gently stir to combine. (If the pasta is not done yet, turn off the heat.)

Step 9

Add the drained cooked pasta to the zucchini/pesto combination and gently mix together, adding as much pasta cooking water as you think it needs to get the mixture nicely combined.

Step 10

Serve hot. This will keep in the fridge for a day or two, but it’s best freshly made.