Pasta with zucchini and basil pesto

This is one of the easiest and quickest homemade pasta recipes, perfect for a mid-week meal.
Check out my recipe for homemade basil pesto, which is perfect for this recipe. Pesto takes about 10 minutes to make and could be stored in the fridge for up to a week. You can use half of it for this recipe and the rest as a salad dressing.
Nevertheless, you can use a store-bought  pesto if you don’t have a homemade on your hands.

Ingredients:
240 grams pasta of your choice
1 large zucchini, chopped into small pieces
2 table spoons of olive oil
1 batch of this homemade pesto or store bought
Salt and pepper
Parmesan cheese, grated

In a large skillet heat the olive oil and sauté zucchini for a few minutes, season with salt and pepper.
In the meantime cook pasta according to the package instructions. Drain pasta and save 1 cup of the boiling water.
Add pasta to the skillet with zucchini, add pesto and give a good stir. Add some or all of the saved water to moisten the pasta. Season with salt and pepper (don’t over season with salt, cause cheese is pretty salty). Serve immediately with shredded parmeggiano.