Experience the vibrant blend of fresh basil pesto and crisp vegetables in this Pesto Pasta with Veggies. Rich in flavor and texture, this dish offers a harmonious mix of creamy pesto-coated pasta and crunchy vegetables, providing a delightful meal. Suitable for vegetarians and anyone seeking a nourishing, meat-free option, this recipe promises a satisfying culinary experience with every bite.
Ingredients
- 8 oz spaghetti
- 1/2 cup basil pesto
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, sliced
- 1/2 cup parmesan cheese, grated
- 2 tbsp olive oil
- salt, to taste
- black pepper, to taste
Instructions
- Cook spaghetti in a large pot of boiling salted water until al dente. Drain and transfer to a large bowl.
- Warm olive oil in a skillet over medium heat. Add cherry tomatoes and zucchini, and sauté for 5 to 7 minutes until just tender.
- Gently fold the cooked spaghetti into the skillet. Mix in the basil pesto until the pasta is evenly coated.
- Sprinkle grated Parmesan cheese over the pasta and season with salt and black pepper. Combine thoroughly.
- Transfer the pasta to a serving dish and optionally garnish with additional Parmesan cheese.
Keywords: Italian Cuisine, Vegetarian Dish, Quick Meal, Main Course, Healthy Choice
Spice Rack: Salt, Black Pepper
Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.
There are no reviews yet. Be the first to write one.
