Ingredients for Vegetable Pesto Pasta
- Ziti Pasta
- Fresh Basil
- 1/4 cup grated Parmesan cheese, plus extra for garnish (optional)
- Pine Nuts
- 2 cloves garlic
- Extra Virgin Olive Oil
- 1 cup asparagus spears (cut into 1-inch pieces)
- Green Beans
- 1/2 cup zucchini (diced)
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How to Make Vegetable Pesto Pasta
- Combine 2 cups packed fresh basil leaves, 2 cloves garlic, 1/4 cup grated Parmesan cheese, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a food processor or blender.
- With the motor running, slowly drizzle in 1/2 cup olive oil until a smooth pesto forms. Add more olive oil, 1 tablespoon at a time, if needed to reach desired consistency. Set aside, reserving extra pesto for another use.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 cup asparagus spears (cut into 1-inch pieces), 1/2 cup green beans (trimmed), and 1/2 cup zucchini (diced). Sauté for 8-10 minutes, stirring occasionally, until vegetables are tender-crisp.
- Stir in 1 cup of the prepared pesto and cook for 2-3 minutes, until heated through.
- Cook 1 pound pasta according to package directions. Drain the pasta, reserving about 1/4 cup of the pasta water.
- Add the cooked pasta to the skillet with the pesto and vegetables. Toss to combine. Add a little pasta water if needed to loosen the sauce.
- Serve immediately, garnished with extra Parmesan cheese and fresh basil leaves (optional).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
9g
Fat
24g
Carbs
11g
