[title subtitle=”words and images Lauren Allen, tastesbetterfromscratch.com”][/title]
There’s nothing better than the start of summer. One of the best parts for me is that you can find tons of fresh produce at farmers’ markets. My happy place! This dish is full of fresh veggies, and it’s completely customizable – just throw in what you have on hand. My favorite thing about this Lemon Pesto Pasta is that you can put it together in less than thirty minutes.
Ingredients
Serves 4
8 oz. spaghetti noodles, regular or whole wheat
2 teaspoons olive oil, divided
1 teaspoon minced garlic, divided
1 cup cherry tomatoes, halved
½ of a yellow squash, sliced into thin rings
½ of a zucchini, sliced into rings
2 heaping cups fresh chopped kale
¼ cup pesto
¼ cup Feta cheese
Juice of ½ a small lemon
1 teaspoon water
Method
Cook pasta according to package directions, drain and set aside. While pasta is cooking, add olive oil to a large skillet over medium-high heat. Add garlic and sauté for 30 seconds. Add the zucchini and yellow squash and sauté for 1-2 minutes, tossing gently as they cook. Add the tomatoes and cook for 1 minute more. Remove all
vegetables to a plate.
Add another teaspoon of olive oil to the pan, and the remaining ½ teaspoon of minced garlic. Add chopped kale and sauté for 1 minute. Add a teaspoon of water to the pan, cover, and cook for 2-3 minutes. Add tomatoes and squash back to the pan. Squeeze half of a small lemon over the veggies.
Add the pesto to the spaghetti noodles and gently toss to combine. Add the spaghetti to the pan with the veggies and toss to combine. Sprinkle Feta cheese on top. Enjoy!
