Creamy Pesto Pasta with Sundried Tomatoes and Zucchini

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