Description
Pesto Pasta Primavera is a delightful, colorful dish that brings the essence of spring to your dinner table. Featuring al dente pasta tossed with a vibrant medley of seasonal vegetables and enveloped in homemade basil pesto, this recipe is quick to prepare and bursting with fresh flavors. Perfect for casual weeknight dinners or elegant gatherings, every bite is a celebration of taste and nutrition.
Ingredients
Scale
- 8 oz penne pasta
- 2 cups fresh basil leaves
- 3 cloves garlic
- 1/4 cup toasted pine nuts
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- 2 cups assorted seasonal vegetables (bell peppers, zucchini, cherry tomatoes)
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Prepare the pesto by blending basil, garlic, pine nuts, Parmesan, and olive oil in a food processor until smooth. Adjust seasoning if needed.
- Cook the penne pasta in salted boiling water according to package instructions until al dente. Drain and reserve some pasta water.
- In a skillet, heat olive oil over medium heat. Sauté seasonal vegetables until tender-crisp.
- Combine the cooked pasta with sautéed vegetables and pesto in the skillet. If necessary, add reserved pasta water for desired consistency.
- Serve immediately, garnished with extra Parmesan and fresh basil.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 550
- Sugar: 3g
- Sodium: 240mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 7g
- Protein: 16g
- Cholesterol: 15mg
Keywords: Feel free to customize the vegetables based on what you have on hand or what's in season. For added flavor, try using different nuts in the pesto or sprinkle red pepper flakes for a spicy kick. Store leftovers in an airtight container for up to three days; reheat gently on the stove.