Sun Dried Tomatoes Pesto Pasta with Seasoned Veggies
Transform your weeknight dinners with this vibrant Sun-Dried Tomato Pesto Pasta with Seasoned Veggies—an irresistible blend of Mediterranean flavors and wholesome ingredients. This quick and easy recipe features al dente pasta coated in a rich, garlicky sun-dried tomato pesto made with fresh basil, Parmesan, and pine nuts. Sautéed zucchini, bell peppers, cherry tomatoes, and tender spinach add a boost of color, nutrition, and a delightful crunch. With its balance of creamy textures and bold savory notes, this dish is perfect for busy evenings yet elegant enough for entertaining. Ready in just 35 minutes, it's a crowd-pleasing vegetarian pasta dish that's guaranteed to become a family favorite.
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Recipe Information
Ingredients
- 400 grams Pasta (e.g., penne, fusilli, or spaghetti)
- 100 grams Sun-dried tomatoes (packed in oil)
- 50 grams Parmesan cheese (grated)
- 30 grams Fresh basil leaves
- 2 units Garlic cloves (peeled)
- 30 grams Pine nuts
- 100 ml Olive oil
- 200 grams Cherry tomatoes (halved)
- 1 unit Zucchini (sliced into half-moons)
- 1 unit Bell pepper (chopped)
- 100 grams Spinach (fresh)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Red chili flakes (optional)
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
To make the sun-dried tomato pesto, combine the sun-dried tomatoes, Parmesan cheese, basil leaves, garlic cloves, pine nuts, and olive oil in a food processor. Blend until smooth, then season with salt and pepper to taste. Set the pesto aside.
Heat a large skillet over medium heat and drizzle with a small amount of the oil from the sun-dried tomato jar. Add the zucchini and bell pepper, and sauté for 3-4 minutes until slightly tender.
Add the cherry tomatoes to the skillet and cook for another 2 minutes. Stir in the fresh spinach until wilted. Season the vegetables with salt, black pepper, and red chili flakes (if using). Remove from heat.
Return the cooked pasta to the pot, then stir in the prepared sun-dried tomato pesto. If the sauce is too thick, add the reserved pasta water a little at a time until you reach the desired consistency.
Add the sautéed vegetables to the pasta and toss gently to combine.
Serve the pasta warm, garnished with additional Parmesan cheese and fresh basil, if desired.
Nutrition Facts
Calories |
722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 4004 mg | 174% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 14.4 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 636 mg | 49% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 3124 mg | 66% | |
*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.
