Serves 2
2 garlic cloves, minced
2 zucchini, quartered lengthwise, thinly sliced crosswise
60ml quality pesto with parmesan
60g sundried tomatoes, diced
225g fresh rigatoni
50ml cream
in large pan, heat over medium-high and drizzle with olive oil. Add zucchini and garlic, season with salt and pepper. Cook, stirring occasionally for 2-4 minutes (until softened and fragrant). Add sundried tomatoes and cook 1-2 minutes longer.
Cook pasta in salted water. When done, keep 1 cup of pasta water just in case it's too dry.
To pan with veggies, add cream and pesto. Cook for 1-2 minutes. Add cooked pasta, season with salt and pepper.
Serve