One Pan Zucchini Pesto Pasta

Using a jar of ready-made pesto is a real time saver. We love to add it to roasted vegetables, potatoes, pasta dishes and even as a topping of grilled chicken. We've adapted this recipe from the New York Times and made it with our house-made Garlic Scape Pesto. you make pesto from scratch, you can store it in the freezer over the winter and enjoy fresh garden flavours all season long!

Ingredients...

• 2 medium zucchinis, diced
• 1 onion, sliced
• 1/4 cup extra virgin olive oil
• 1/4 tsp red pepper flakes
• Kosher/sea salt
• 3 3/4 cups vegetable or chicken stock
• 2 cups dried pasta such as rotini or farfalle
• 1 lemon, zested and cut in half
• 1 cup halved cherry or grape tomatoes
• 5 oz fresh mozzarella or bocconcini, drained and cut into cubes
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1/2 cup Relish-made Garlic Scape pesto or store-bought pesto such as Nonna's Basil Pesto

Method...

1. In a large non-stick or well-seasoned cast-iron skillet over medium-high heat, combine the zucchini and onion with olive oil, the red-pepper flakes and 1 teaspoon salt. Cook the mixture, stirring once or twice, until the zucchini and onion turn golden brown, 10 to 12 minutes. Don’t stir too often, as it can impede browning.
2. Stir in stock and bring to a simmer. Stir in pasta, lemon zest and ½ teaspoon salt. Cover and simmer over medium-low heat until pasta is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.
3. Meanwhile, in a small bowl, toss together the tomatoes, mozzarella, a pinch of salt, a pinch of red-pepper flakes and a drizzle of olive oil, and let marinate while the pasta cooks.
4. Once the pasta is ready, stir in juice of ½ lemon, Parmesan, basil and pesto. Cover the pan, and cook for 1 minute, to finish cooking. Taste for seasoning and add more lemon juice or pesto, if needed. To serve, top with tomato-mozzarella mixture and sprinkle with more cheese and basil.

Makes 4 servings