Sassy Pesto Pasta and Veggies
Elevate your weeknight dinner with this vibrant and flavor-packed Sassy Pesto Pasta and Veggies! This easy pasta recipe combines tender penne with a medley of fresh zucchini, juicy cherry tomatoes, and nutrient-rich baby spinach, all tossed in a luscious basil pesto sauce for a dish that’s as wholesome as it is indulgent. A pinch of red pepper flakes adds just the right amount of sass, while optional Parmesan and fresh basil garnish lend a gourmet touch. Ready in just 30 minutes, this quick and healthy meal is perfect for busy families or anyone craving a satisfying vegetarian pasta dish bursting with Mediterranean flavors.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 3 cloves garlic
- 1 medium zucchini
- 1.5 cups cherry tomatoes
- 2 cups baby spinach
- 1 cup basil pesto sauce
- 0.25 cup Parmesan cheese (optional)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 tsp red pepper flakes (optional)
- 2 tbsp fresh basil (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Mince the garlic and add it to the skillet. Sauté for 1-2 minutes until fragrant.
Slice the zucchini into thin half-moons and add it to the skillet. Cook for 3-4 minutes until slightly softened.
Halve the cherry tomatoes and stir them into the skillet. Cook for another 3 minutes until they begin to soften and release their juices.
Add the baby spinach to the skillet and cook for 1-2 minutes, stirring, until wilted.
Lower the heat to medium-low and stir in the basil pesto sauce. Add the drained pasta to the skillet and toss to combine, ensuring the pasta is well coated. Use the reserved pasta water to thin the sauce, if needed.
Season with salt, black pepper, and optional red pepper flakes for a bit of heat.
Serve warm, topped with grated Parmesan cheese (if desired), and a sprinkle of fresh basil for garnish.
Nutrition Facts
Calories |
2765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.4 g | 183% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 5324 mg | 231% | |
| Total Carbohydrate | 295.2 g | 107% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 23.4 g | ||
| Protein | 85.4 g | 171% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1240 mg | 95% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 2132 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
