Delicious Pesto Langostino Zucchini and Pasta Recipe for Summer Meals
A fresh and flavorful pesto langostino zucchini and pasta recipe perfect for summer meals. Easy to make and packed with nutrients.
Ingredients
- langostinos, deveined and cleaned
- medium zucchinis, sliced into half-moons or spiralized into noodles
- 200 grams linguine or spaghetti
- tablespoons pesto sauce, homemade or store-bought
- 2 cloves garlic, finely minced
- 3 tablespoons olive oil
- Salt and pepper to taste
- Freshly grated Parmesan cheese for garnish
- Fresh basil leaves for garnish (optional)
Instructions
- Cook the pasta according to package instructions until al dente. Reserve one cup of pasta water before draining. Heat one tablespoon of olive oil in a large skillet over medium heat. Add the langostinos and cook for 2-3 minutes on each side until they turn pink and opaque. Avoid overcooking to preserve their tender texture. Remove from skillet and set aside. In the same skillet, add another tablespoon of olive oil. Sauté the minced garlic until fragrant, about 1 minute. Add the sliced zucchini or zucchini noodles and cook for 4-5 minutes until tender but still crisp. Season with salt and pepper to taste. Return the cooked langostinos to the skillet with zucchini. Add the cooked pasta and pesto sauce. Toss everything together, gradually adding reserved pasta water as needed to achieve the desired consistency. Plate the pasta on warmed plates. Garnish with freshly grated Parmesan cheese and fresh basil leaves if desired. Serve immediately while warm.