Ingredients:

1 pound fusilli pasta
2 zucchini squash, halved length wise and thinly sliced
1/2 medium red onion, halved (into quarters) and thin slice
1 cup basil pesto 

1 pound cherry tomatoes, halved

8 ounces bite-sized mozzarella balls (bocconcini) drained and halved

1/2 tsp red pepper flakes

1/2 lemon, juiced

1/2 cup fresh basil leaves,chopped or torn

1/4 cup pine nuts

Salt and pepper

Directions: in a large pot, boil pasta per package instructions. Prep veggies. Drain pasta a set aside. In the same pot over medium heat, add in zucchini, red onion, and cherry tomatoes. Cook until softened, about 10 minutes. Mix in basil pesto and lemon juice. Add salt and pepper as needed. Remove from heat and mix in mozzarella, basil, and pine nuts. Enjoy!