Pesto Pasta and Vegetables Recipes for Quick Healthy Meals

There’s something truly magical about the combination of fresh, vibrant pesto paired with perfectly cooked pasta and a medley of colorful vegetables. This dish is a celebration of fresh flavors, easy preparation, and wholesome ingredients that come together in a delightful harmony.

Whether you’re looking for a quick weeknight dinner or a satisfying meal that impresses guests, pesto pasta with vegetables is a versatile choice that never disappoints.

The beauty of this recipe lies not only in its taste but also in its flexibility. You can use whatever vegetables you have on hand, and the pesto can be homemade or store-bought, making it ideal for busy lifestyles.

Plus, it’s a fantastic way to sneak in some extra nutrients while indulging in a comforting pasta dish. Ready to dive into this amazing recipe?

Let’s explore why you’ll fall in love with pesto pasta and vegetables!

Why You’ll Love This Recipe

Pesto pasta and vegetables is a perfect blend of nutrition, flavor, and convenience. This recipe is:

• Quick and easy – ready in under 30 minutes, ideal for busy days
• Customizable – use your favorite vegetables or whatever’s in season
• Nutritious – packed with vitamins from fresh veggies and healthy fats from pesto
• Vegan-friendly when you use dairy-free pesto
• Comforting yet light – perfect for a wholesome meal without feeling heavy

Whether you’re a seasoned cook or just starting out, this recipe is approachable and adaptable. Plus, it’s a great way to explore different flavor profiles by tweaking the pesto or vegetables.

For those who love plant-based meals, this dish is a must-try that pairs well with many other vegetarian dishes.

Ingredients

• 300g pasta (penne, fusilli, or spaghetti works well)
• 1 cup fresh basil leaves
• 1/3 cup pine nuts
• 2 cloves garlic, peeled
• 1/2 cup extra virgin olive oil
• 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan)
• 1 medium zucchini, sliced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• Salt and pepper to taste
• Juice of half a lemon
• Optional: chili flakes for a spicy kick

Equipment

• Large pot for boiling pasta
• Colander for draining
• Food processor or blender for pesto
• Large skillet or frying pan
• Wooden spoon or spatula
• Sharp knife and cutting board
• Measuring cups and spoons
• Serving bowl or plate

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta, reserving about 1/2 cup of pasta water, and set aside.
2. Prepare the pesto: In a food processor, combine fresh basil leaves, pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until the mixture is creamy and smooth. Season with salt and pepper to taste.
3. Cook the vegetables: Heat a tablespoon of olive oil in a large skillet over medium heat. Add the zucchini and bell pepper, sautéing for 4-5 minutes until they start to soften. Add broccoli florets and cook for another 3 minutes. Toss in cherry tomatoes last and cook for 2 minutes more, just until they soften but keep their shape.
4. Combine pasta, veggies, and pesto: Add the cooked pasta to the skillet with the vegetables. Stir in the pesto sauce and mix well to coat everything evenly. If the mixture seems dry, add a splash of the reserved pasta water for a silky texture.
5. Adjust flavors: Squeeze the juice of half a lemon over the pasta and season with more salt, pepper, or chili flakes if desired. Toss again to combine.
6. Serve immediately: Plate your pesto pasta and garnish with extra Parmesan or pine nuts if you like. Enjoy warm for the best flavor!

Tips & Variations

“For a nut-free pesto, substitute pine nuts with sunflower seeds or omit nuts completely and add extra basil and olive oil.”

• Make it vegan: Use nutritional yeast instead of Parmesan and ensure your pesto is dairy-free.
• Switch up vegetables: Try asparagus, peas, spinach, or mushrooms based on season and preference.
• Try different nuts: Walnuts or cashews can add a new dimension to the pesto flavor.
• Make it creamy: Stir in a splash of coconut cream or cashew cream for a luscious twist.
• Meal prep friendly: Keep pesto separate and toss with pasta and veggies when ready to eat for freshness.

Nutrition Facts

Serving Suggestions

This pesto pasta and vegetable dish pairs wonderfully with a crisp green salad or a side of garlic bread for a more indulgent meal. For a lighter option, serve alongside roasted chickpeas or a simple bowl of soup.

If you want to boost protein, add grilled tofu or chickpeas tossed in Mediterranean spices.

For those who enjoy exploring vegetarian dishes, check out our A to Z Vegetarian Recipes for Every Meal and Occasion or discover creative ways with grains in Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

To spice things up, try making your own chili blend with our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.

Conclusion

Pesto pasta and vegetables are truly a culinary delight that brings together freshness, simplicity, and vibrant flavors in one bowl. This recipe is perfect for anyone looking to enjoy a nutritious, quick, and delicious meal that can be tailored to personal tastes and dietary preferences.

From the aromatic basil pesto to the colorful medley of sautéed vegetables, every bite bursts with wholesome goodness.

Whether you’re cooking for yourself, family, or friends, this dish is sure to become a favorite in your repertoire. It’s also a fantastic gateway to exploring more vegetarian and vegan recipes that celebrate plant-based eating without compromising on taste or satisfaction.

Dive into this recipe and enjoy the wonderful flavors of pesto pasta and vegetables today!

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