Pesto Veggie Pasta Recipe

Introduction

Pasta dishes are some of the most versatile and delicious meals you can make in your kitchen. And when you combine it with a classic homemade pesto sauce and fresh vegetables, you have a winning combination of flavors and textures. This pesto veggie pasta recipe is not only simple to make but also incredibly healthy and satisfying. Whether you are a vegetarian or simply looking for a flavorful meatless meal, this recipe is sure to become a favorite in your household.

Ingredients

To make this pesto veggie pasta, you will need the following ingredients:

• 8 ounces of your favorite pasta (spaghetti, linguine, or penne work well)
• 2 cups fresh basil leaves
• 3 cloves of garlic, minced
• 1/4 cup pine nuts
• 1/2 cup grated Parmesan cheese (optional for a vegetarian dish)
• 1/2 cup extra virgin olive oil
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, sliced
• 1 tablespoon olive oil (for sautéing)

Directions

Follow these simple steps to create your pesto veggie pasta:

1. Prepare the pasta according to the package instructions. Cook until al dente, which means it still has a slight bite to it. Drain and set aside.

2. In a food processor or blender, combine the basil leaves, minced garlic, pine nuts, and Parmesan cheese (if using). Pulse until the ingredients are well combined and resemble a coarse paste.

3. Slowly add the olive oil to the food processor, while pulsing continuously. This will incorporate the oil into the basil mixture and create a smooth pesto sauce. Season with salt and pepper to taste.

4. In a large sauté pan, heat the olive oil over medium heat. Add the cherry tomatoes, zucchini, yellow squash, and red bell pepper. Sauté for about 5 minutes or until the vegetables are tender-crisp.

5. Add the cooked pasta to the pan with the sautéed vegetables. Pour the pesto sauce over the pasta and toss until all the ingredients are well coated.

6. Cook for an additional 2-3 minutes, stirring occasionally, to allow the flavors to meld together.

7. Remove from heat and serve hot. Garnish with additional Parmesan cheese and fresh basil leaves, if desired.

FAQ

Q: Can I use a different type of pasta for this recipe?

A: Absolutely! While spaghetti, linguine, and penne are suggested in the recipe, you can use any type of pasta you prefer or have on hand. Just adjust the cooking time according to the package instructions.

Q: Can I add other vegetables to this dish?

A: Of course! This recipe is very versatile, and you can add or substitute vegetables based on your preferences. Some great additions include broccoli, mushrooms, or spinach.

Q: Is it necessary to use pine nuts in the pesto sauce?

A: Pine nuts are traditional in pesto sauce and add a delicious nutty flavor. However, if you have a nut allergy or prefer to omit them, you can substitute with walnuts or omit them altogether. The sauce will still be flavorful.

Q: Can I make the pesto sauce in advance?

A: Yes, you can make the pesto sauce ahead of time and store it in an airtight container in the refrigerator for up to five days. Just give it a good stir before using it in the recipe.

Q: Can I freeze the leftovers?

A: Unfortunately, the pesto sauce doesn’t freeze well due to the fresh basil. It is best to enjoy the leftovers within a day or two of making the dish.

Now that you have this delicious pesto veggie pasta recipe in your repertoire, it’s time to gather the ingredients and get cooking! Enjoy a hearty and flavorful meal that is sure to satisfy your cravings while nourishing your body with wholesome ingredients. Happy cooking!