Vegetable Pesto Pasta
Delight your taste buds with this vibrant and wholesome Vegetable Pesto Pasta, a quick and easy recipe perfect for busy weeknights or a light, flavorful dinner. Featuring tender penne pasta tossed in a homemade basil pesto, this dish is bursting with fresh flavors and colorful vegetables like zucchini, red bell pepper, and cherry tomatoes. The creamy pesto, made with a blend of fresh basil, pine nuts, Parmesan cheese, and a hint of lemon juice, brings a bright, herbaceous twist to this pasta. Ready in just 35 minutes, this versatile recipe is ideal for vegetarians and can be customized with your favorite veggies. Serve it warm with a sprinkle of Parmesan and fresh basil for a comforting, crowd-pleasing meal that’s sure to impress. Keywords: vegetable pesto pasta, vegetarian pasta recipe, basil pesto, pasta with sautéed vegetables.
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Recipe Information
Ingredients
- 300 grams penne pasta
- 1 medium zucchini
- 1 medium red bell pepper
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 2 cloves garlic cloves
- 2 cups fresh basil leaves
- 0.25 cup pine nuts
- 0.33 cup Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 liters water (for cooking pasta)
- 1 tablespoon salt (for pasta water)
Instructions
Bring 4 liters of water to a boil in a large pot. Add 1 tablespoon of salt to the water, then add the penne pasta. Cook according to package instructions until al dente, usually around 10-12 minutes.
While the pasta is cooking, slice the zucchini into half-moons and the red bell pepper into strips. Halve the cherry tomatoes and mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the zucchini and red bell pepper, and sauté for 5 minutes until they soften slightly. Add the cherry tomatoes and garlic, and cook for another 3 minutes. Season the vegetables with a pinch of salt and pepper. Set the skillet aside.
To make the pesto, place the fresh basil leaves, pine nuts, Parmesan cheese, lemon juice, and remaining 1 tablespoon of olive oil in a food processor. Blend until smooth. If the mixture is too thick, add a tablespoon of water to loosen it. Season with salt and pepper to taste.
Drain the cooked pasta, reserving 1/4 cup of pasta water. Return the pasta to the pot, and add the sautéed vegetables and pesto sauce. Mix everything together until the pasta is evenly coated, adding the reserved pasta water gradually if the sauce needs to be thinned.
Serve the Vegetable Pesto Pasta warm, garnished with additional Parmesan cheese and fresh basil, if desired.
Nutrition Facts
Calories |
1967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.5 g | 104% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 15.6 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 11058 mg | 481% | |
| Total Carbohydrate | 257.7 g | 94% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 23.3 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 422 mg | 32% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2013 mg | 43% | |
*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.
