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Pesto Pasta with Summer Vegetables

Delicious Pesto Pasta with Summer Vegetables You’ll Love

A delightful Pesto Pasta with Summer Vegetables recipe perfect for warm nights, featuring vibrant veggies and quick prep.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Pasta Any type works wonders, including gluten-free options if needed.
For the Vegetables
  • 1 cup Yellow Squash Adds mild flavor; can substitute with zucchini or other summer squashes.
  • 1 cup Zucchini Brings juiciness and color; mix different squashes for vibrancy.
  • 1 cup Carrots Offers sweetness and crunch; can swap with bell peppers.
  • 1 cup Green Beans Adds delightful snap and freshness.
  • 1 medium Onion Adds depth; shallots are a lovely alternative.
  • 2 cloves Garlic Enhances flavor; garlic powder can be a quick substitute.
For Seasoning and Flavor
  • Salt Salt Essential for seasoning; taste and adjust.
  • Pepper Pepper Essential for seasoning; taste and adjust.
  • 1 tbsp Italian Seasoning A blend of herbs that elevates flavor.
  • 1 cup Pesto Can be homemade or store-bought.
  • 1/4 cup Parmesan Cheese Optional; omit for a dairy-free alternative.

Equipment

  • Large Pot
  • Large Skillet
  • Mixing bowl
  • Cutting Board
  • Knife

Method
 

Step-by-Step Instructions
  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Reserve a cup of water, drain, and toss with half of the pesto.
  2. Prepare the Vegetables: Wash and chop the summer vegetables into bite-sized pieces. Gather garlic, onion, and carrots for the sauté.
  3. Sauté the Aromatics: In a skillet, heat olive oil over medium heat. Add onion and garlic, cooking until translucent, about 3-4 minutes. Add carrots and cook for an additional 2 minutes.
  4. Add the Remaining Vegetables: Add yellow squash, zucchini, and green beans to the skillet and sauté for about 5-7 minutes until tender but still crunchy.
  5. Combine the Pasta and Veggies: Add the reserved pasta to the skillet with veggies. Pour in remaining pesto and toss to coat. If too dry, add reserved pasta water gradually.
  6. Season and Serve: Adjust seasoning with salt, pepper, and Italian seasoning. Serve garnished with fresh tomatoes and Parmesan cheese.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 10mgSodium: 350mgPotassium: 500mgFiber: 5gSugar: 4gVitamin A: 2500IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

Chop vegetables consistently for even cooking. Adjust creaminess with a splash of cream if desired. Taste and adjust seasoning before serving. Prepare vegetables in advance for a quicker cooking process. Consider adding protein like chicken or chickpeas for additional nutrition.

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