- Angel hair or your favorite spaghetti or linguine
- Alfredo sauce (If you are ambitious, you can make your own, but I just bought the one that had cream instead of soybean oil as a major ingredient.)
- Pesto (Again, I’ve made my own in the past, but it’s a lot easier to just pick up some at the store.)
- Zucchini
- Tomatoes (grape or cherry size)
Start boiling the water for your pasta. Put some Alfredo sauce in a pan over low heat.
Cut the little tomatoes into quarters. Slice the zucchini thin, then cut the slices in half or quarters.
Add some pesto to the Alfredo sauce. You’ll have to use your own judgement here, it depends on how much you like your pesto. Try a teaspoon or a tablespoon to start out, mix it in and taste it.
Add the zucchini and tomato to the sauce. If you really need your zucchini cooked through, you might want to use a separate pan. I’m okay with it being warm and a little crunchy. It adds texture.
Cook your pasta when the water is ready.
Stir the Alfredo occasionally, slowly heating it so it doesn’t boil or burn.
When everything is ready, serve the pasta with the Alfredo on top. Delicious!
Enjoy!