Pesto Pasta Recipe With Veggies: Easy and Delicious Meal

If you’re looking for a vibrant, flavorful, and wholesome meal that’s quick to prepare, this pesto pasta recipe with veggies is exactly what you need. Combining the rich, herby essence of classic basil pesto with a colorful medley of fresh vegetables, this dish offers a perfect balance of taste and nutrition.

Whether you’re a busy professional seeking a comforting weeknight dinner or a culinary enthusiast wanting to impress friends with a garden-fresh feast, this recipe delivers on all fronts.

Beyond just taste, this pasta is a celebration of seasonal produce, making it adaptable to whatever veggies you have on hand. The creamy texture of the pesto coats every strand of pasta, ensuring each bite bursts with flavor.

Plus, it’s vegetarian-friendly and can easily be made vegan with a few simple swaps. Dive into this recipe and discover why it’s quickly becoming a favorite in kitchens everywhere.

Why You’ll Love This Recipe

This pesto pasta with veggies isn’t just delicious; it’s a powerhouse of nutrition and convenience. Here’s why it stands out:

• Quick and easy: Ready in under 30 minutes, perfect for busy days.
• Versatile: Use your favorite vegetables or whatever’s in season.
• Fresh flavors: The homemade pesto elevates every ingredient.
• Nutritious: Packed with vitamins, fiber, and healthy fats.
• Customizable: Easily adapted to vegan, gluten-free, or dairy-free diets.

Plus, it’s a wonderful way to get kids and adults alike excited about eating more vegetables. For more innovative vegetarian pasta ideas, check out our Amazing Vegan Pasta Recipes for Easy Delicious Meals.

Ingredients

• 8 oz (225g) pasta (penne, fusilli, or spaghetti work well)
• 1 cup fresh basil leaves, packed
• 1/4 cup pine nuts (or walnuts as a budget-friendly alternative)
• 2 cloves garlic, peeled
• 1/2 cup extra virgin olive oil
• 1/4 cup nutritional yeast (for a cheesy flavor, optional)
• 1 cup cherry tomatoes, halved
• 1 medium zucchini, diced
• 1 red bell pepper, chopped
• 1 cup broccoli florets
• Salt and freshly ground black pepper, to taste
• Juice of half a lemon
• Red pepper flakes, optional for a slight kick

Equipment

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

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. Prepare the pesto: In a food processor, combine basil leaves, pine nuts, garlic, and nutritional yeast. Pulse until chopped. With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Season with salt and pepper to taste.
3. Sauté the vegetables: Heat a tablespoon of olive oil in a large skillet over medium heat. Add the zucchini, bell pepper, and broccoli. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp. Toss in the cherry tomatoes during the last 2 minutes. Season with salt, pepper, and optional red pepper flakes.
4. Combine pasta and veggies: Add the drained pasta into the skillet with the sautéed vegetables. Pour the pesto over the top and gently toss to coat everything evenly. If the sauce feels too thick, add reserved pasta water a tablespoon at a time until you reach the desired consistency.
5. Finish with lemon: Squeeze the juice of half a lemon over the pasta and give it one last gentle toss. This brightens the flavors and adds a fresh zing.
6. Serve: Transfer to plates or bowls and garnish with extra pine nuts or fresh basil leaves if desired. Enjoy immediately!

Tips & Variations

“To make this dish gluten-free, swap regular pasta for your favorite gluten-free variety. Feel free to experiment with different nuts in the pesto such as almonds or cashews for a unique twist.”

• Make it vegan: Use nutritional yeast instead of Parmesan cheese or omit it completely.
• Roast the veggies: For deeper flavor, roast the zucchini, bell pepper, and broccoli at 400°F (200°C) for 15-20 minutes instead of sautéing.
• Add protein: Toss in chickpeas or white beans for extra protein and texture.
• Use frozen veggies: If fresh produce isn’t available, frozen broccoli and bell peppers work well—just thaw and drain before cooking.
• Make your own pesto variations: Try kale or spinach pesto for a different green base. For more inspiration, check out our Ancient Grains Vegetarian Recipes for Healthy Delicious Meals featuring unique pesto ideas.

Nutrition Facts

Note: Nutrition facts are approximate and vary depending on specific ingredients used.

Serving Suggestions

This pesto pasta with veggies shines as a standalone meal, but you can elevate your dining experience with these ideas:

• Serve with a fresh green salad and a light vinaigrette for a complete, balanced meal.
• Pair with crusty garlic bread or focaccia for a satisfying bite.
• Top with toasted pine nuts or vegan Parmesan shreds for extra crunch and flavor.
• Complement with a chilled glass of white wine or sparkling water with lemon.

If you’re interested in other delicious vegetarian ideas, don’t miss our A to Z Vegetarian Recipes for Every Meal and Occasion.

Conclusion

This pesto pasta recipe with veggies is a perfect blend of freshness, simplicity, and nutrition. It’s a wonderful go-to recipe for anyone looking to enjoy a flavorful vegetarian meal that doesn’t compromise on health or taste.

The vibrant colors and bright flavors make it an appealing dish for all seasons, and the customizable nature means you can make it your own by using whatever vegetables and nuts you prefer.

Whether you’re cooking for yourself, family, or friends, this recipe guarantees happy taste buds and satisfied appetites. Plus, it introduces a great way to incorporate more plant-based meals into your weekly routine.

For more exciting and easy-to-make recipes, explore our collection like the Cheap Vegetarian Recipes For Families Everyone Will Love and keep your menu fresh and inspired all year round.

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