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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook pasta in well-salted water until al dente. Reserve 1/2 cup pasta water, then drain.
Heat olive oil in a large skillet over medium heat. Add the red onion and bell pepper. Season with salt and pepper and cook for 3–4 minutes.
Add the diced zucchini and cook another 3–4 minutes, until the vegetables are softened and lightly golden.
Add the cherry tomatoes and cook for 2–3 minutes, just until they start to blister and release some of their juices.
Add the garlic and red pepper flakes and cook for 30 seconds.
Lower the heat and add the heavy cream. Stir and let it gently simmer for 1–2 minutes.
Stir in the pesto and Parmesan. Add the pasta and toss until coated, adding pasta water a little at a time until the sauce is silky and creamy.
Finish with extra Parmesan, cracked black pepper, and a little drizzle of pesto.
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For a lighter version, substitute half-and-half for heavy cream.
Use any pasta shape you prefer, such as penne or fusilli.
Can I use a different type of pasta?
Yes, you can use any pasta shape you prefer, such as penne or fusilli.
How can I make this dish spicier?
Add more red pepper flakes to increase the spiciness.
Can I make this dish dairy-free?
You can substitute the heavy cream with a non-dairy alternative and use nutritional yeast instead of Parmesan.
What can I use instead of pesto?
You can use a homemade basil sauce or a different type of store-bought sauce if you prefer.
