Pesto Pasta Primavera

Pesto Pasta Primavera is a vibrant and flavorful dish that combines al dente pasta with a medley of fresh vegetables, all tossed in a homemade basil pesto. This healthy American main dish is perfect for a light yet satisfying meal.

Ingredients

• Whole grain pasta - 150 grams
• Fresh basil - 30 grams
• Pine nuts - 20 grams
• Garlic - 1 clove
• Olive oil - 50 milliliters
• Parmesan cheese - 30 grams, grated
• Cherry tomatoes - 100 grams, halved
• Zucchini - 1 medium, sliced
• Bell pepper - 1 medium, diced
• Carrot - 1 medium, julienned
• Salt - to taste
• Black pepper - to taste

Steps

1. Bring a large pot of salted water to a boil. Add the whole grain pasta and cook according to package instructions until al dente.
2. While the pasta cooks, prepare the pesto. In a food processor, combine fresh basil, pine nuts, garlic, and a pinch of salt. Pulse until finely chopped.
3. With the food processor running, slowly drizzle in the olive oil until the mixture is smooth. Stir in the grated Parmesan cheese and adjust seasoning with salt and pepper.
4. In a large skillet, heat a drizzle of olive oil over medium heat. Add the zucchini, bell pepper, and carrot. Sauté for 5-7 minutes until the vegetables are tender but still crisp.
5. Add the halved cherry tomatoes to the skillet and cook for an additional 2 minutes.
6. Once the pasta is cooked, drain it and reserve a little pasta water. Add the pasta to the skillet with the vegetables.
7. Mix in the pesto, adding reserved pasta water as needed to achieve desired consistency. Toss everything together until well combined.
8. Serve immediately, garnished with additional Parmesan cheese if desired.

Nutrition

• Calories: 520
• Protein: 16 g
• Carbs: 65 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 350 mg
• Cholesterol: 10 mg
• Total Fat: 22 g
• Saturated Fat: 4 g
• Unsaturated Fat: 16 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Whole grain pasta provides more fiber compared to regular pasta.

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