Vegetable Pesto Pasta Recipe
Loaded with fresh summer vegetables, this pesto veggie pasta makes an easy weeknight meal that is packed with nutrition!
Ingredients
- ½ pound dry rotini pasta about 2 1/2 cups
- 5.5 ounces fresh broccoli florets chopped (2-3 cups)
- 1 Tbsp olive oil
- 1 onion diced
- 4 cloves of garlic minced
- 1 yellow squash sliced and halved or quartered
- 1 cup corn fresh or frozen
- ¾ cup pesto
- ¾ tsp salt
- ½ tsp black pepper
- 1 cup halved cherry tomatoes or grape tomatoes
- ¼ cup freshly grated parmesan cheese for garnish
Instructions
- Bring at least 6 cups of salted water to a boil in a large pot. Cook for about 7-8 minutes or until al dente. Add the chopped broccoli during the last 1-2 minutes of cooking. Reserve about a half cup of the pasta water, then drain in a colander.
- While pasta is cooking, heat the oil in a large skillet over medium heat. Add the onion and saute for 3 minutes. Add garlic and cook another minute.
- Stir in the squash and corn and cook for another 3-5 minutes.
- Add the cooked pasta and broccoli, pesto, and salt and pepper. Stir until coated. If it's too dry, stir in some of the reserved pasta water,
- Add the tomatoes and heat through. Sprinkle each serving with parmesan cheese. Garnish with fresh basil leaves if desired.
Nutrition
Serving: 1servingCalories: 348kcalCarbohydrates: 34gProtein: 11gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 14gCholesterol: 4mgSodium: 688mgFiber: 5gSugar: 8g
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