Description
Pesto Pasta Primavera is a colorful, vibrant dish that pairs fresh vegetables with aromatic basil pesto, perfect for busy weeknights or elegant gatherings.
Ingredients
Scale
- 8 oz spaghetti or linguine
- 1 cup basil pesto (store-bought or homemade)
- 1 medium zucchini, thinly sliced
- 1 cup mixed bell peppers (red, yellow, green), sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- 1. Cook the Pasta: Bring a large pot of salted water to a boil. Add spaghetti or linguine and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta water before draining.
- 2. Sauté the Vegetables: In a large skillet over medium heat, add olive oil. Toss in sliced zucchini and bell peppers. Sauté until tender yet crisp, about 5-7 minutes. Add halved cherry tomatoes during the last minute to warm through.
- 3. Combine Pasta and Vegetables: Add the drained pasta directly into the skillet with sautéed veggies. Pour in the basil pesto while tossing everything together gently. If it looks dry, add reserved pasta water gradually until you achieve your desired consistency.
- 4. Add Cheese: Sprinkle freshly grated Parmesan cheese over the pasta primavera. Toss again until well combined and coated.
- 5. Adjust Seasoning: Taste and adjust salt or pepper as needed for flavor balance.
- 6. Serve and Enjoy: Transfer portions onto plates or bowls, garnish with extra Parmesan if desired, and serve immediately.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 490
- Sugar: 3g
- Sodium: 400mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 20mg
Keywords: Customize vegetables based on seasonal availability or personal preferences. For added protein, consider including grilled chicken or chickpeas. Experiment with different types of pesto for varied flavors.