This fast pasta recipe is my summertime go-to when I want a quick dinner - ESPECIALLY during the omgthere'smore zucchini season.
I added pesto, goat cheese and vegetables to my pasta and yet AGAIN I feel like I invented something that will land me on the front page of The New York Times cooking section.
The exact same thing happened when I thought I invented quesadillas which had very much already been invented and named.
So my concoctions were not "Mexican pizzas" as I'd dubbed them 20 years ago (which I understand is all kinds of wrong) but were in fact an historic culinary delight dating back centuries. There's some debate over whether quesadillas originated with the Aztecs or Spanish settlers but the evidence is fairly strong that they did not originate in my kitchen.
Even though I'll accept the same is probably true for my pasta dish it doesn't make it any less delightful.
This will take you 20 minutes from beginning to end, but here it is in 20 seconds ...
Table of Contents
Creamy Pesto Pasta (Video)
What makes it so good?
- You can use any vegetables you have in the fridge.
- You can use any pasta you have around.
- There are only 5 ingredients.
- Even though it's pasta it tastes bright and fresh, like summer.
- It's done in 20 minutes from beginning to end.
If you made my garlic scape pesto earlier this summer this is a PERFECT place to use it.
Creamy Pesto Pasta with Zucchini, Red Peppers and Goat Cheese
Ingredients
- 8 oz pasta (any kind)
- ½ cup pesto
- 4 oz goat cheese
- 2 cups diced zucchini, red peppers .. whatever vegetable is lonely in your fridge
- ½ cup sundried tomatoes
Instructions
Cook pasta according to package directions then strain.*
While the pasta is boiling away, dice and sauté your vegetables. Throw the sundried tomatoes into the pan to warm up once the vegetables are done cooking.
Add the sautéd vegetables, pesto and goat cheese to strained pasta and toss or stir until the goat cheese melts and coats pasta.
Notes
*Ignore everything you know about cooking pasta in a big pot of boiling water. Cooking it in a shallow pan with a small amount of water reduces the time it takes to come to a boil, PLUS this increases the pasta starch in the water which helps sauces cling to the pasta later on.
I should have mentioned the other reason this is so good is that it's easy. All you do is cook pasta, sauté vegetables and then mix all the ingredients together.
There's that super fantastic non stick Carote pan on the left that I told my subscribers about a couple of weeks ago.
A reader sent me one as a gift. He had been introduced to them by his brother. And then for her birthday I gave one to my sister. Word of mouth, man. It is THE best advertising.
Also I *really* need to do a post on how buying individual pieces is a much better idea than buying a "set" of pots and pans.
A word about dicing a zucchini. I don't know about you but when I'm using up the few zucchini that I haven't thrown into peoples cars and open house windows, I like a nice even dice.
Dice it up
Below is a recap on how to dice a zucchini, you can read the full how-to on how to dice a zucchini with a video in this post.
- Grab your zucchini and cut the ends off. Then cut the zucchini into 3 chunks.
- Flip each piece on its end and slice ¼" thick.
- Lay down then slice ¼" in the opposite direction.
TIPS
- For the pasta use a noodle that's going to hold the sauce well. Something swirly or with ridges is ideal. Example: Rotini, penne, cavatappi or rigatoni.
- Don't worry about the amount of vegetables you use. I often double up on the vegetables if I have lots.
- Add what you like and what you have. Experiment! I also had some pickled Sweetie Drop peppers in the fridge from when I made pizza the other night so I added some of those as well.
- If you're using store bought pesto squeeze some lemon juice over the dish before you serve it. My pesto has lemon juice in it so you don't need to do that if you're using my scape pesto recipe.
I just made this (Creamy Pesto Pasta) and WOW! I used up all my grilled vegetables from a couple of nights ago. I can't wait to make it again soon. It's definitely going into my bachelor gourmet file. Your new format is really lovely. Your video making the pasta absolutely sold me on this recipe. Yep, when zucchini & yellow squash come in it makes me think of that sci-fi movie from the 60's, Day of the Triffids.
Hi Suel! I'm glad you liked it. It really is amazingly good for how quick it is to make. ~ karen!
I went a little crazy this year and made an insane amount of garlic scape pasta. I’ve given a lot of it away and still have enough to get through winter in the freezer. I’m making your insanely delicious pesto pizza tonight and will make this recipe with the zucchini that is taking over my fridge. I’m not a huge fan of sun dried tomatoes but I’ll pick some up for this.
As for the chopping Cleaver - it is still endlessly chopping and kind of making me nuts. It’s like this long journey to your new website design made you go all Lizzie Borden and I am running in circles with my head in my hands screaming, “Make it stop! Make it stop!”
I vote stationary, please.
Hi Karen, love the new design (except for the cleaver, but you already know about that)! I just bought a spiralizer, might have to try your recipe using that with the zucchini.
Really? I love the choppity chop chop…. it’s the first thing I noticed!! So obviously, you are mistaken. 😉😂
Hey Karen! Is this intended to be eaten hot or cold. I'm guessing either would work. I love a cold pasta salad. I'll have to try this with the addition of fresh corn after I hit Snyder's on Monday.
Hi Dave! I eat it hot, but cold is good too. I can't believe they have corn already! ~ karen
I think yesterday was their first day. I'll be packing my suv to the roof on Monday with countless dozens for myself and a number of friends. Let me know if you'd like me to grab you some. I ordered a couple of de-nibleters (is that a word?) from Amazon, so I can fill my freezer.
(I'm kicking myself for not using a question mark in my original comment! gah!!)
Yes Dave I found your lack of question mark to be very aggressive. 🤣 No I didn't. ~ karen!
I love the new layout, the contents s fabulous, and it is a joy to read your “humorist” writings…thanks again for the best online experience ever: great food and (virtual) conversation 🤩
The new design of your web page looks great! However, I have to add my voice to those who find the moving axe distracting. When I look at it I see that it only goes up and down twice, quite slowly, but in my peripheral vision it looks like it is jumping non stop. Is there a way I could make it stand still on my laptop, please?
I love your recipes because I always get compliments when I make them. One of my favourites is the lemon pie with the K on it: simply delicious!
Hi, Karen… I’m one of those old women who is resistant to change, so forever more I will love & equate Karen Bertelsen with the photo of you & a beloved hen that was part of the appeal to follow you when I first “discovered” you years ago 💖. Don’t dislike the new one, mind you, but the old photo will always create a happy feeling in my heart & mind since I have come to know that photo speaks volumes about how unique a person you are: quirky, self confident and hilariously funny.
The End. 😉. p.s. the recipe looks like: “I’m gonna try this”
Karen -- I love reading your posts, but I have eye issues. . . and the new design with the perpetually chopping cleaver is simply intolerable. I had to drape a towel over the top of my screen in order to write this. I know it's nice and cutesy and "eye-catching," but PLEASE would you consider making it stationery again?? Thanks! (And I regularly make my own version of your recipe, using French feta cheese. So delicious!)
Hi Hollis! The cleaver isn't moving perpetually. It moves 5 times and then is stationary. :) ~ karen
Mine keeps chopping too. It is distracting.
It moves perpetually for me on my iPhone. I also find it distracting
Despite your adjustment, the cleaver is still, unfortunately,
out of control. It does two karate chops now, takes a breath, and then repeats ad naseum.
Yup, it's being worked on. ~ karen!
Well, the cleaver on my screen didn't get the memo and can't count, then. Because it just keeps going and going and going. . . .
And, yes, I got my stationary and stationery mixed up. I'll blame it on the visual distraction! :)
I didn't even notice, lol. I've switched out the logo to one that only moves 2 times. Just to see if that fixes the issue somehow. So take a look and let me know. Thx! ~ karen
No eye issues here, but the cleaver keeps chopping on my laptop also. I agree, it is distracting and annoying.
Wow! Re chopping cleaver- bet you haven’t had this much backlash since you murdered the waxed amaryllis?! But I will admit, it’s a bit annoying- also since I am on cellular a lot of the time. I worry that the constantly moving cleaver is using up my cell time ? ( not sure about the teckie stuff but maybe you or your web person knows ?) I love your blog, your humour, your insight. Don’t love goat cheese, but that’s a minor glitch.
Love the redesign. Fresh and clean
Dumb question - how many servings is this?
OMG! Not dumb! Sorry I didn't fill that section out, I will now. It serves 4 good servings. ~ karen!
Hi Karen,
Your articles are delightful, but the cleaver in the left hand corner is making it impossible to concentrate on what I'm reading - is there a way to ax it?
Hi liz! haha! I see what you did there with ax it. The cleaver stops chopping after 5 times. So it doesn't go on forever and ever. If people find it too bothersome, I'll limit it to 3 times. ~ karen!
Hi Karen, the axe does not stop on my laptop. I have had this page open for more than ten minutes and it is still going up and down at regular intervals. Is that the intention? Sorry, but I find it a pain in the ....... Is there a setting I can change to hide the top of the page?
Thanks!
Ina
Hi Ina! I'm just working on it. It's supposed to chop twice and then stop. But the redesign seems to have it going on forever on some devices. But that's what the first day is all about. Finding the bugs! :) My developer is going to have a look. ~ karen!
I see I'm not the only one who finds it bothersome...how about limit it to twice - chop!chop!
; )
Hi Liz! It's just a glitch with the new design. It'll be fixed by today. It will chop twice and then stop. ~ karen!
the cleaver keeps chopping and chopping and chopping.........kind of like the energizer bunny, only not. distracting and annoying. but love the rest of everything your do!
Love the new website design. I made 5 batches of your garlic scape pesto this year. I put it on everything I can think of, pizza, pasta, roasted vegetables…
5 batches! That's impressive. I made 3 batches and I'm already starting to get stingy with it. I shouldda made 5.😆 ~ karen!
A lovely 'that reminds me' recipe - although with a substitution of something like Boursin for the goats cheese as it is one of the very few things that I refuse to even put into my mouth to try any more (HOW do people like something that tastes like how a goat itself smells?!! 🤯😉)!
Where is the pesto recipient?
Thanks
Hahah! You're one of "those". I'll forgive you though because Boursin is Soooooo good. ~ karen!
I am with you on the goat cheese- for a long time, I would continue to “ try “ it, when it appeared on a cheese plate or recipe….but in the end, just NO .
This looks delicious, and I might even have everything in the house right now! I wondered what those cute little baby onion red things were! I figured pickled something. I’ve never heard of those - what do they taste like? They look beautiful! Your new design looks great! Congratulations on the new baby! 😁 Oh, hey - you got one of those “gives you the right keyboard for an email address” boxes!! Yay!! It’s such a nightmare having to toggle back and forth 6 times!! 😂😉 Love your new photo in front of my hardware cabinet. ☺️
Okay, I had to know, so I googled it. (actually used Ecosia do I can help plant trees around the world) (I’ve helped plant 11 trees so far - out of 154,399,750 planted by the entire Ecosia community)
Are you growing this adorable little pepper, and then pickling it? I saw a very easy looking recipe for making refrigerator pickled biquinho peppers. I’m going to look for them at my store. Are your the hotter ones? I have many questions about this!
Patty! Of course you did, lol! K, so they're tiny little peppers that are sweet with a bit of heat. They're no bigger than a fingernail. I buy them at my local grocery store already pickled in the antipasto section. So yes, of course, this year I am growing them. I'll pickle them the same way I pickle my bread and butter pickles. Although I have to check on the canning of them because of the different acidity/alkalinity of the peppers compared to cucumbers. ~ karen!
LOL. MY hardware cabinet. ~ karen
😂
The eternal carnivore within me would likely add a mild Italian sausage or two sliced up, but still a very fun and easy recipe. YES, I will forever now dice up my zucchinis with Bertelsen aplomb. And I DO like the new website design by the way. Kudos kiddo.
Thanks Randy. It should be easier to use than the very very old one. ~ karen!
Blogging is a dirty, thankless job. As one of your countless sincere male admirers however, I do THANK YOU for offering respite in troubled times.The ability to make others smile is a gift from the gods. Thanks for sharing your time and treasure.
This is wonderful, I love pesto with many herbs, and any nuts! Seriously a great way to use it up.. maybe even with spiralized zucchini? I was wondering; do you have a favorite sun dried tomato brand, do you make your own, and if so what is your recipe?
HI Charity! I have made my own sun dried tomatoes, which I just do in my dehydrator and then put them in a jar with oil. But I honestly am not that particular with sun dried tomatoes, so I just buy whatever jar is the middle priced one, lol. ~ karen!