pesto langostino zucchini and pasta recipes
Ingredients
- Pasta 8 oz, any type you prefer, such as linguine or spaghetti
- Langostino 1 lb, peeled and deveined
- Zucchini 2 medium, sliced into half-moons
- Pesto Sauce 1 cup, homemade or store-bought
- Olive Oil 2 tbsp, for sautéing
- Garlic 2 cloves, minced
- Parmesan Cheese 1/4 cup, grated, optional
- Lemon Zest 1 tsp, for garnish
- Red Pepper Flakes optional, for heat
- Salt and Pepper to taste
Instructions
Cook the Pasta:
- Boil salted water, cook pasta according to package instructions, then drain, reserving 1 cup of pasta water.
Sauté Langostino:
- Heat 1 tbsp olive oil in a skillet, cook langostino for 2–3 minutes, then set aside.
Cook Zucchini:
- In the same skillet, heat the remaining olive oil, sauté zucchini for 4–5 minutes, then add garlic and cook for 30 seconds.
Combine Pasta & Sauce:
- Add cooked pasta to the skillet, toss with pesto sauce. Add reserved pasta water if needed to adjust the sauce consistency.
Finish & Serve:
- Return langostino to the skillet, toss, and season with salt and pepper. Garnish with Parmesan, lemon zest, and red pepper flakes.
Notes
- Make-Ahead Tip: You can prepare the pesto in advance and store it in the fridge for up to a week. It can also be frozen for up to 3 months.
- For a Spicier Dish: Add more red pepper flakes to the pesto or sauté a diced chili pepper along with the garlic.
- Vegetarian Option: Omit the langostino and substitute with roasted vegetables like cherry tomatoes or bell peppers for a hearty, plant-based version.
- Noodle Alternatives: Zucchini noodles (zoodles) or spaghetti squash can be used for a lower-carb alternative.