Go Back
–+ servings
Pesto Pasta with Summer Vegetables

Pesto Pasta with Summer Vegetables for a Fresh Delight

A vibrant and easy dish, Pesto Pasta with Summer Vegetables celebrates summer produce in just 35 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Pasta Choose your favorite type, like penne or fusilli.
For the Vegetables
  • 1 medium Zucchini Slice or dice based on preference.
  • 1 cup Cherry Tomatoes Halved for best bite.
  • 2 medium Bell Peppers Chopped into strips.
For the Pesto
  • 1 cup Pesto Use homemade or store-bought.
For Cooking
  • 2 tablespoons Olive Oil Extra virgin for best flavors.
  • 1 teaspoon Salt Essential for seasoning.
  • 1 teaspoon Pepper Adjust according to taste.

Equipment

  • Large Pot
  • skillet
  • Colander

Method
 

Step-by-Step Instructions
  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions, about 8-10 minutes. Reserve half a cup of pasta water before draining.
  2. Prepare the Vegetables: Heat olive oil in a skillet over medium heat, add vegetables, and sauté for 5-7 minutes until crisp-tender.
  3. Combine Ingredients: Add drained pasta to the skillet. Lower the heat, add pesto and a splash of reserved pasta water. Stir thoroughly for 2-3 minutes.
  4. Serve and Garnish: Transfer to serving bowls, add extra pesto or sprinkle with cheese if desired, and serve warm.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 12gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 400mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 30IUVitamin C: 50mgCalcium: 5mgIron: 10mg

Notes

Pair with a crunchy side salad or garlic bread for a complete meal.

Tried this recipe?

Let us know how it was!