Description
This pasta dish was inspired by long summer evenings and the abundance of fresh garden veggies. Tossed with juicy tomatoes, tender zucchini, and flavorful chicken, it’s brought together beautifully with basil pesto and a generous sprinkle of Parmesan. It’s light yet satisfying—like a little Mediterranean escape right from your kitchen!
Ingredients
8 oz spaghetti
1 tbsp olive oil
1 zucchini, sliced
1 cup cherry tomatoes, halved
1 1/2 cups cooked chicken, shredded or cubed
1/3 cup basil pesto
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh basil for garnish (optional)
Instructions
Cook spaghetti according to package instructions. Reserve 1/4 cup pasta water, then drain.
In a large skillet, heat olive oil and sauté zucchini for 3–4 minutes. Add tomatoes and cook until they begin to burst.
Stir in chicken and warm through.
Add cooked pasta, pesto, and reserved pasta water. Toss until everything is coated.
Sprinkle with Parmesan and garnish with fresh basil before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 420 per serving
- Fat: 15g per serving
- Carbohydrates: 40g per serving
- Fiber: 3g per serving
- Protein: 28g per serving