Vegetable Pesto Pasta

Vegetable Pesto Pasta is a vibrant, flavorful dish that combines fresh vegetables with a homemade basil pesto, creating a delightful side that complements any meal. It's not only easy to prepare but also bursting with fresh flavors and colors that make it visually appealing.

Ingredients

• Pasta (fusilli or penne) - 200 grams
• Fresh basil leaves - 40 grams
• Pine nuts - 30 grams
• Garlic cloves - 2, minced
• Parmesan cheese - 30 grams, grated
• Olive oil - 60 ml
• Cherry tomatoes - 100 grams, halved
• Zucchini - 1 medium, diced
• Bell pepper (any color) - 1 medium, diced
• Salt - to taste
• Black pepper - to taste

Steps

1. Cook the pasta according to package instructions in salted water until al dente. Drain and set aside, reserving a bit of the pasta water.
2. In a food processor, combine basil leaves, pine nuts, minced garlic, and grated Parmesan cheese. Pulse until coarsely blended.
3. With the processor running, slowly drizzle in the olive oil until the mixture is smooth. Season with salt and black pepper to taste.
4. In a large skillet over medium heat, add diced zucchini and bell pepper. Sauté for about 5 minutes until they soften.
5. Add halved cherry tomatoes to the skillet and cook for an additional 2-3 minutes until they start to blister.
6. Add the cooked pasta to the skillet with the sautéed vegetables. Pour in the pesto and toss to combine, adding a little reserved pasta water if needed to loosen the sauce.
7. Serve immediately, garnished with extra grated Parmesan and fresh basil if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 58 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 10 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from fresh vegetables and basil.
• Contains healthy fats from olive oil and pine nuts, which can support heart health.

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