Pesto Veggie Pasta

• 8 oz pasta (spaghetti or penne)
• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts
• 3 garlic cloves
• 1/2 cup extra virgin olive oil
• 1 pint cherry tomatoes, halved
• 1 cup sliced zucchini
• 1 cup broccoli florets
• Salt, to taste
• Freshly ground black pepper, to taste
• Optional: Red pepper flakes for spice

Steps

1. 1 Cook pasta according to package instructions; reserve 1/2 cup pasta water before draining.
2. 2 While pasta cooks, blend basil, Parmesan, pine nuts, and garlic in a food processor until finely chopped.
3. 3 With processor running, slowly drizzle in olive oil until pesto is smooth. Season with salt and pepper.
4. 4 In a large skillet, sauté cherry tomatoes, zucchini, and broccoli until just tender.
5. 5 Toss cooked pasta and pesto together in the skillet with veggies; add pasta water as needed for consistency.
6. 6 Serve hot, garnished with extra Parmesan and red pepper flakes if desired.

Nutrition

Tips

• For gluten-free, ensure your pasta is labeled gluten-free.
• Add protein like grilled chicken or shrimp for a heartier meal.
• Toast pine nuts in a dry skillet for enhanced nutty flavor.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or olive oil to maintain moisture.

Serving Suggestions

• Pair with a side of garlic bread.
• Serve alongside a fresh garden salad.

FAQ