Pesto Pasta with Vegetables
A delightful dish combining pasta with fresh vegetables and homemade pesto, perfect for a seasonal transition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 8 oz pasta of your choice
- 1 cup pesto sauce
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 1 cup spinach
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- Sauté the sliced zucchini and bell pepper in a large skillet over medium heat for about 5 minutes, until they start to soften.
- Add the halved cherry tomatoes and spinach to the skillet. Cook for another 2-3 minutes until the spinach is wilted and vibrant.
- Stir in the cooked pasta and gently add the pesto sauce. Mix until everything is well combined and the pasta is coated in that luscious green goodness.
- Season with salt and pepper according to your taste preference, ensuring that the flavors pop.
- Serve warm, topped with freshly grated Parmesan cheese if desired, and maybe a sprinkle of extra black pepper for an added kick.
Notes
Feel free to experiment with different types of pasta or seasonal vegetables. Consider pairing it with a refreshing salad or grilled chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 5mg
Find it online: https://www.thestationrecipes.com/pesto-pasta-with-vegetables/