Description
A quick and healthy pesto pasta dish packed with fresh vegetables. Perfect for a nutritious and easy dinner.
Ingredients
Scale
- 8 oz pasta (penne or fusilli)
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic
- 1/4 cup olive oil
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, diced
- 1/2 cup bell peppers, sliced
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- In a food processor, blend basil, pine nuts, Parmesan, garlic, and olive oil until smooth to make pesto.
- Heat a pan over medium heat and sauté zucchini and bell peppers for 3-4 minutes.
- Add cherry tomatoes and cook for another 2 minutes.
- Toss cooked pasta with pesto and sautéed vegetables.
- Season with salt and pepper. Serve warm.
Notes
- Use gluten-free pasta if needed.
- Add grilled chicken for extra protein.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 5mg
Keywords: pesto pasta, healthy dinner, easy recipe, vegetarian pasta