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Pasta Al Pesto

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This Pasta Al Pesto is a delightful, quick-cooking meal that brings the bright flavors of Italy to your table. The dish combines tender linguine with a rich, aromatic pesto sauce, creating a perfect base for an array of fresh vegetables. Thinly sliced zucchini, carrots, and sweet pea pods are gently saut&# 195;©ed to retain their crunch and vibrant color, adding both texture and nutrition. The result is a harmonious blend of herbal freshness from the pesto and the natural sweetness of the vegetables. This recipe is ideal for busy weeknights or casual gatherings, offering a satisfying yet light main course. It is naturally vegan and easy to prepare with simple, wholesome ingredients that come together in under thirty minutes.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 359.1
Dietary: Vegan, Vegetarian
Description
This Pasta Al Pesto is a delightful, quick-cooking meal that brings the bright flavors of Italy to your table. The dish combines tender linguine with a rich, aromatic pesto sauce, creating a perfect base for an array of fresh vegetables. Thinly sliced zucchini, carrots, and sweet pea pods are gently saut&# 195;©ed to retain their crunch and vibrant color, adding both texture and nutrition. The result is a harmonious blend of herbal freshness from the pesto and the natural sweetness of the vegetables. This recipe is ideal for busy weeknights or casual gatherings, offering a satisfying yet light main course. It is naturally vegan and easy to prepare with simple, wholesome ingredients that come together in under thirty minutes.
Ingredients
  • 8 ounce Pasta (preferably linguine)
  • 3 medium Zucchini, thinly sliced
  • 3 medium Carrots, thinly sliced
  • 0.25 lb Peapods
  • 2 tablespoon Safflower or Olive oil
  • 0.75 cup Pesto sauce
  • 1 cup Pasta water (reserved)
Directions
  1. 1
    Bring a large pot of salted water to a boil over high heat.
  2. 2
    Add the pasta and cook until al dente according to package directions.
  3. 3
    Reserve 1 cup of the starchy pasta water, then drain the pasta.
  4. 4
    Heat the safflower or olive oil in a large skillet over medium heat.
  5. 5
    Add the sliced zucchini, carrots, and pea pods to the skillet.
  6. 6
    Sauté the vegetables for 3-4 minutes until tender-crisp.
  7. 7
    Add the drained pasta and pesto sauce to the skillet with the vegetables.
  8. 8
    Toss everything together, adding reserved pasta water a splash at a time until the sauce coats the pasta evenly.
  9. 9
    Season with salt and pepper to taste.
  10. 10
    Serve immediately while hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 359.1kcal
% Daily Value *
Total Fat 9.8g16%
Saturated Fat 1.5g8%
Cholesterol 0.0mg0%
Sodium 53.8mg3%
Total Carbohydrate 57.5g20%
Dietary Fiber 5.7g23%
Sugars 4.5g
Protein 10.7g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use fresh basil pesto or high-quality jarred pesto. You can make your own by blending basil, pine nuts, garlic, parmesan (or nutritional yeast for vegan), and olive oil.

Feel free to swap the vegetables based on seasonal availability. Spinach, cherry tomatoes, or bell peppers work well in this dish.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or broth to restore creaminess.

To add protein, consider topping with white beans, chickpeas, or grilled tofu.

Keywords: pasta, pesto, vegetables, zucchini, carrots, peapods, linguine, italian, vegan, quick dinner, healthy, easy meal, basil, olive oil, main course, weeknight meal, plant-based, fresh vegetables, sauteed, family dinner
Read it online: https://www.chefs-mate.com/recipe/pasta-al-pesto/