Easy Pesto Pasta Primavera
Fresh pasta topped with colorful vegetables and homemade pesto, an Italian-inspired vegetarian dish. Simple, quick, and delicious, ready in 30 minutes.
Equipment
- Large pot for pasta
- Large skillet
- Colander
- Cutting board
- Sharp knife
Ingredients
- 1 pound whole wheat penne pasta
- 2 tablespoons olive oil
- 1 yellow squash sliced
- 1 zucchini sliced
- 1 red bell pepper sliced
- 1 cup cherry tomatoes halved
- 2 cups broccoli florets
- 3 cloves garlic minced
- 1/2 cup prepared pesto
- 1/4 cup pasta water reserved
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Red pepper flakes optional
- Fresh basil for garnish
Instructions
- Bring a large pot of salted water to boil. Cook pasta according to package instructions.
- Meanwhile, heat olive oil in a large skillet over medium-high heat.
- Add broccoli and cook for 3 minutes.
- Add squash, zucchini, and bell pepper. Cook for 4-5 minutes.
- Add garlic and tomatoes, cook for 2 minutes more.
- Reserve 1/4 cup pasta water before draining pasta.
- Toss pasta with vegetables, pesto, and pasta water until well combined.
- Add Parmesan cheese and season with salt and pepper.
- Garnish with fresh basil and serve.