Ready in under 30 minutes, this pesto pasta recipe with vegetables is an easy recipe that’s packed with color and flavor!
Not only is it great for busy weeknight meals, it makes a tasty lunch. Such a tasty way to get your family to eat fresh veggies!
The boys and men in my family love meat, so I’m always a little worried when I introduce a new vegetarian meal. But my whole family raved over this vegetable-packed basil pesto pasta!
Pesto is one of the key ingredients, so make sure you pick one that is high quality! I like the pesto from Costco, but if I can get my hands on fresh basil, I’ll make homemade pesto sauce.
It’s such an easy recipe, and since it’s all made on the stovetop, it’s perfect on hot summer days when you don’t want to heat up the oven.
How to Make Veggie Pesto Pasta
- PREP – Wash and chop the fresh veggies. Mince the garlic.
- COOK PASTA – In a large pot of salted water, cook the pasta for about 6 minutes. Add the broccoli to the pot and cook another minute. Drain, reserving some of the cooked pasta water.
- SAUTE – While the pasta is cooking, saute the onion in olive oil in a large skillet over medium or medium-high heat. Add the garlic and cook for about a minute. Stir in the squash and corn and cook for 3 minutes.
- COMBINE – Stir in the cooked pasta, broccoli, pesto, salt, and pepper. Add some of the pasta water if needed.
- GARNISH – Sprinkle each serving with parmesan. You can also garnish with pine nuts, fresh basil, or other fresh herbs.
Store leftovers in the refrigerator in an airtight container for 2-3 days. We like this pesto pasta recipe with vegetables both reheated and served at room temperature.
VARIATIONS:
- I use store-bought pesto, but you can make your own pesto.
- Get creative with the fresh vegetables! You need 6-7 cups, but you can use any your family likes. Try asparagus, bell peppers, zucchini, or anything you have on hand!
- For extra protein, you can use chickpea pasta, or add beans, chopped cooked ham, chicken, or steak.
What goes well with pesto pasta?
- Try a simple side salad, fresh fruit, or cream cheese fruit salad.
- You can’t go wrong with a hot crusty bread like overnight sourdough bread or no knead artisan bread.
- For a BBQ, serve it alongside marinated sirloin steak or grilled lemon garlic chicken.
More Pasta Dishes:
Vegetable Pesto Pasta Recipe
Loaded with fresh summer vegetables, this pesto veggie pasta makes an easy weeknight meal that is packed with nutrition!
Ingredients
- 1/2 pound dry rotini pasta (about 2 1/2 cups)
- 5.5 ounces fresh broccoli florets, chopped (2-3 cups)
- 1 Tbsp olive oil
- 1 onion, diced
- 4 cloves of garlic, minced
- 1 yellow squash, sliced and halved or quartered
- 1 cup corn (fresh or frozen)
- 3/4 cup pesto
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1 cup halved cherry tomatoes (or grape tomatoes)
- 1/4 cup freshly grated parmesan cheese (for garnish)
Instructions
- Bring at least 6 cups of salted water to a boil in a large pot. Cook for about 7-8 minutes or until al dente. Add the chopped broccoli during the last 1-2 minutes of cooking. Reserve about a half cup of the pasta water, then drain in a colander.
- While pasta is cooking, heat the oil in a large skillet over medium heat. Add the onion and saute for 3 minutes. Add garlic and cook another minute.
- Stir in the squash and corn and cook for another 3-5 minutes.
- Add the cooked pasta and broccoli, pesto, and salt and pepper. Stir until coated. If it's too dry, stir in some of the reserved pasta water,
- Add the tomatoes and heat through. Sprinkle each serving with parmesan cheese. Garnish with fresh basil leaves if desired.
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Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving: Calories: 348Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 4mgSodium: 688mgCarbohydrates: 34gFiber: 5gSugar: 8gProtein: 11g
This vegetarian pesto pasta is quick, easy, and flavorful. It’s a perfect summer meal!
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