Microwave Zucchini Pesto Pasta with Fresh Tomatoes

1.Place the pasta in a large microwave-safe bowl, add the hot water and salt, and microwave on high for 8-10 minutes, or until al dente, stirring halfway through.

2.While the pasta cooks, prepare the zucchini pesto by placing the grated zucchini in a clean kitchen towel and squeezing out as much liquid as possible.

3.In a food processor or blender, combine the squeezed zucchini, nuts, basil, garlic, Parmesan, and olive oil; pulse until a thick, vibrant green paste forms.

4.Once the pasta is cooked, drain the excess water, leaving about 2 tablespoons of starchy liquid in the bowl to help the sauce emulsify.

5.Stir the zucchini pesto into the hot pasta until every piece is thoroughly coated and the cheese begins to melt.

6.Gently fold in the fresh quartered cherry tomatoes and season with black pepper and chili flakes.

7.Microwave the entire bowl for an additional 60 seconds to slightly soften the tomatoes and serve immediately with an extra sprinkle of Parmesan.