Pasta Primavera with Pesto Recipe
Norah Kay
This Pasta Primavera with Pesto is a delicious and vibrant dish that combines fresh, seasonal vegetables with aromatic pesto sauce and al dente pasta. It’s perfect for a quick weeknight dinner or a special gathering. Bursting with the flavors of fresh herbs and crisp veggies, this recipe brings a refreshing twist to traditional pasta dishes.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal
Equipment & Appliances
Large pot for boiling pasta (recommended option)
Colander for draining pasta (recommended option)
Large skillet or sauté pan (nonstick option)
Kitchen tongs for mixing (tongs set)
Ingredients:
- 1 pound pasta penne or fettuccine recommended, consider whole wheat options
- 2 cups assorted veggies e.g., zucchini, bell peppers, broccoli
- 1 cup cherry tomatoes halved
- 1 cup pesto sauce store-bought pesto or homemade
- 1/4 cup grated Parmesan cheese grater recommended
- 2 tbsp olive oil extra virgin
- Salt and pepper to taste
- Fresh basil leaves for garnish
Step-by-Step Instructions:
Combine Pasta and Veggies
Garnish and Serve
Remove from heat, garnish with fresh basil leaves, and serve immediately. For added flavor, consider drizzling a bit of extra virgin olive oil on top.
Nutritional Information (per serving):
Calories: 400
Total Fat: 20g
Saturated Fat: 3.5g
Cholesterol: 8mg
Sodium: 350mg
Total Carbohydrates: 50g
Dietary Fiber: 4g
Sugars: 3g
Protein: 12g
Vitamin A: 20% DV
Vitamin C: 35% DV
Calcium: 15% DV
Iron: 20% DV
Tips for Best Results:
For extra creaminess, mix in a tablespoon of heavy cream or vegan cream.
Use high-quality extra virgin olive oil for sautéing to bring out the best flavors.
Toss in grilled chicken, shrimp, or tofu for added protein.
Keyword fresh herbs, pasta recipe, Pesto Pasta Primavera