Pesto Veggie Pasta is a delicious and easy-to-make dish that combines the fresh flavors of basil pesto with the goodness of colorful vegetables and pasta. This dish is perfect for a quick weeknight dinner or a weekend lunch and can be enjoyed by both vegetarians and non-vegetarians.
In this recipe, we will be using homemade basil pesto and a variety of seasonal vegetables, which make it a healthy and nutritious meal option.
Ingredients
To make Pesto Veggie Pasta, you will need the following ingredients:
- 1 pound pasta (penne or fusilli)
- 2 cups of fresh basil leaves
- 1/2 cup of pine nuts
- 1/2 cup of grated Parmesan cheese
- 3 garlic cloves
- 1/2 cup of extra-virgin olive oil
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup of cherry tomatoes, halved
- Salt and pepper, to taste
Instructions
- Start cooking pasta by following the instructions. Drain and set aside.
- In a food processor, combine the basil leaves, pine nuts, Parmesan cheese, garlic cloves, and a pinch of salt. Pulse until the ingredients are finely chopped.
- Let the food processor combine the pesto slowly until smooth while pouring the olive oil.
- Over medium heat In a large skillet, heat some olive oil. Add the diced zucchini, red bell pepper, and yellow bell pepper and sauté until they are tender, about 5-7 minutes.
- Add the halved cherry tomatoes and cook for an additional 2-3 minutes.
- Add the cooked pasta and pesto to the skillet and toss everything together until the pasta is well coated.
- Serve hot while seasoning with salt and pepper to taste.
Cooking Tips
- Be sure to rinse the basil leaves before using them in the pesto to remove any dirt or debris.
- Toasting the pine nuts in a dry skillet for a few minutes before adding them to the pesto will enhance their flavor.
- If you prefer a creamier sauce, you can add a dollop of ricotta cheese or Greek yogurt to the pesto before blending.
Serving Suggestions
Pesto Veggie Pasta can be served as a standalone dish, or it can be paired with a fresh salad or garlic bread for a more complete meal. You can also top it with some grated Parmesan cheese or red pepper flakes for an extra kick of flavor.
Conclusion
Pesto Veggie Pasta is a simple and flavorful dish that can be customized to your liking with different vegetables or types of pasta. The homemade basil pesto adds a fresh and bright flavor to the dish, while the sautéed vegetables add a variety of textures and colors. This dish is perfect for a quick and easy meal that is both delicious and nutritious.
FAQs
Using frozen vegetables instead of fresh ones is recommended?
While fresh vegetables are preferred for this recipe, you can use frozen vegetables if that’s what you have on hand. Just be sure to thaw them completely and pat them dry before sautéing.
Can I make this dish vegan?
Yes, you can make this dish vegan by omitting the Parmesan cheese or using a vegan Parmesan substitute.
Can I add protein to this dish?
Yes, you can add protein to this dish by incorporating some grilled chicken or shrimp, or by adding some canned chickpeas or white beans.
How long does leftover pesto veggie pasta keep in the refrigerator?
Leftover pesto veggie pasta will keep in the refrigerator for up to 3-4 days when stored in an airtight container. To reheat, you can microwave it or heat it in a skillet over medium heat until heated through.
Pesto Veggie Pasta Recipe
Ingredients
- 1 pound pasta (penne or fusilli)
- 2 cups of fresh basil leaves
- 1/2 cup of pine nuts
- 1/2 cup of grated Parmesan cheese
- 3 garlic cloves
- 1/2 cup of extra-virgin olive oil
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup of cherry tomatoes, halved
- Salt and pepper, to taste
Instructions
- Start cooking pasta by following the instructions. Drain and set aside.
- In a food processor, combine the basil leaves, pine nuts, Parmesan cheese, garlic cloves, and a pinch of salt. Pulse until the ingredients are finely chopped.
- Let the food processor combine the pesto slowly until smooth while pouring the olive oil.
- Over medium heat In a large skillet, heat some olive oil. Add the diced zucchini, red bell pepper, and yellow bell pepper and sauté until they are tender, about 5-7 minutes.
- Add the halved cherry tomatoes and cook for an additional 2-3 minutes.
- Add the cooked pasta and pesto to the skillet and toss everything together until the pasta is well coated.
- Serve hot while seasoning with salt and pepper to taste.
