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Pesto Spaghetti with Summer Squash

Judy Kim
  • 20 minutes
  • Serves 4

INGREDIENTS

1 cup

Cherry tomatoes

2

Zucchini (about 1 lb.), medium yellow

10 oz

Pesto

1/2 lb

Spaghetti

1

Black pepper, Freshly ground

1

Kosher salt

1

Olive oil, Extra-virgin

1/4 cup

Parmesan