Tomato Zucchini Pesto

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  • 6 oz. pasta, uncooked
  • 1 pkg. or 1 C fresh basil, chopped
  • 1 tsp. vegetable oil
  • 2 cloves garlic
  • 1 tsp. Pioneer® Sugar
  • 1 T Parmesan cheese, grated
  • ¼ C part-skim ricotta cheese
  • 1 medium zucchini, sliced
  • 2 tsp. water
  • ½ tsp. salt (optional)
  • 1 C cherry tomatoes, quartered


  1. Prepare pasta as directed on the package. Rinse, drain, and cover; set aside.
  2. In a food processor or a blender, process basil, oil, garlic and Pioneer® Sugar. Blend in Parmesan and ricotta cheese’s; set aside.
  3. Place zucchini in large casserole dish and add water. Cover and microwave on high for 4 minutes. Drain. Stir in pasta and cheese mixture. Add salt to taste. Garnish with tomatoes and serve.
Tomato Zucchini Pesto
1 vote, 2.00 avg. rating (55% score)

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