Basil Vinaigrette Pasta
My famous Basil Vinaigrette tossed into a summer pasta is the recipe of the summer!! You'll be obsessed!
Servings: 6 people
Ingredients
- 1 pound pasta
- 2 tablespoons olive oil
- 2 cloves garlic
- 2 shallots thinly sliced
- ½ teaspoon red pepper flakes
- 1 zucchini cut into coins and quartered
- Kosher salt and freshly cracked black pepper
- 1 lemon juiced
- Fresh basil and parmesan to garnish
For the Basil Vinaigrette:
- 1 shallot roughly chopped
- 2 cups tightly packed fresh basil leaves stems removed (about 4 ounces)
- 1 clove garlic
- ½ teaspoons red pepper flakes
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
Instructions
- Cook the pasta according to the package directions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the garlic and shallot and red pepper flakes and sauté until fragrant. Add the zucchini and saute until just soft. Add the pasta and ½ cup of basil vinaigrette and toss to combine. Add more basil vinaigrette as needed. Season with salt and pepper and lemon juice and serve.
For the Basil Vinaigrette:
- Combine all the ingredients for the basil vinaigrette in a high powered blender and blend for 60 seconds until very smooth. Taste and adjust salt and pepper as needed.
Notes
While we automatically think of basil as a pasta pairing, feel free to use any flavored vinaigrette you love. I find they last up to a week in the fridge, so I always have at least one vinaigrette going at a time.
Nutrition
Calories: 507kcal | Carbohydrates: 62g | Protein: 11g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Sodium: 403mg | Potassium: 359mg | Fiber: 4g | Sugar: 4g | Vitamin A: 591IU | Vitamin C: 18mg | Calcium: 49mg | Iron: 2mg