Name: Quick Veggie Pesto Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Italian-inspired
Ingredients: ¼ cup basil pesto; ¼ cup grated Parmesan cheese; ¼ tsp black pepper; ½ tsp salt; 1 cup cherry tomatoes, halved; 1 medium zucchini, sliced; 2 cloves garlic, minced; 2 cups baby spinach; 2 tbsp extra-virgin olive oil; 8 oz penne pasta; Optional garnish: pine nuts, extra Parmesan

Savor Quick Veggie Pesto Pasta, a vibrant, healthy dish with tender pasta, fresh veggies, and herby pesto. This Italian-inspired meal is perfect for busy weeknight dinners, delivering bold flavors in under 30 minutes.

Why You’ll Love This Recipe

Quick Veggie Pesto Pasta is a wholesome, crowd-pleasing dish that combines al dente pasta, crisp vegetables, and a fragrant basil pesto for a nutritious, flavorful dinner that’s ready in a flash. Perfect for busy weeknights, this budget-friendly recipe is vegetarian, customizable, and requires minimal cleanup with its one-pot simplicity. The vibrant colors and fresh ingredients make it as beautiful as it is delicious, while its versatility suits various dietary needs. Pair it with a side salad or garlic bread for a complete, satisfying meal that feels gourmet yet effortless, leaving everyone at the table happy.

Recipe Tips and Tricks

Cook Pasta Al Dente: Boil pasta just until firm to avoid mushiness when mixed with veggies.
Reserve Pasta Water: Save a cup of starchy water to adjust pesto sauce consistency.
Sauté Veggies Lightly: Cook vegetables until crisp-tender to maintain color and texture.
Use Fresh Pesto: Homemade or high-quality store-bought pesto ensures vibrant, herby flavor.
Toss Gently: Mix pasta and veggies carefully to evenly coat without breaking ingredients.
Toast Pine Nuts: Lightly toast pine nuts for a nuttier, richer garnish.

Yield: 4 Servings

Quick Veggie Pesto Pasta

Quick Veggie Pesto Pasta, a vibrant, healthy dish perfect for fast, flavorful weeknight dinners.

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 30 minutes

Ingredients

¼ cup basil pesto
¼ cup grated Parmesan cheese
¼ tsp black pepper
½ tsp salt
1 cup cherry tomatoes, halved
1 medium zucchini, sliced
2 cloves garlic, minced
2 cups baby spinach
2 tbsp extra-virgin olive oil
8 oz penne pasta
Optional garnish: pine nuts, extra Parmesan

Instructions

Boil Pasta: Cook penne in salted boiling water per package instructions until al dente; reserve 1 cup pasta water.
Prep Veggies: Halve cherry tomatoes, slice zucchini, and mince garlic for a colorful, flavorful base.
Heat Skillet: Warm olive oil in a large skillet over medium heat for sautéing.
Sauté Garlic: Add minced garlic and cook for 1 minute until fragrant and golden.
Cook Zucchini: Add zucchini slices; sauté for 3-4 minutes until tender but crisp.
Add Tomatoes and Spinach: Stir in cherry tomatoes and spinach; cook for 1-2 minutes until spinach wilts.
Mix in Pesto: Stir in basil pesto and a splash of reserved pasta water for a smooth sauce.
Combine Pasta: Add drained pasta to the skillet; toss gently to coat evenly with pesto and veggies.
Add Parmesan: Sprinkle Parmesan over the pasta, tossing to meld flavors; adjust seasoning with salt and pepper.
Serve with Flair: Plate the pasta, garnish with pine nuts and extra Parmesan, and enjoy this vibrant dish!

Notes

Reserve pasta water to adjust sauce consistency; it helps the pesto coat evenly.
Cook veggies lightly to maintain their vibrant color and crisp texture.
Leftovers are great cold in salads or reheated for quick meals.
Serve with garlic bread or a side salad for a complete, healthy dinner.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 315Total Fat 20gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 15gCholesterol 6mgSodium 537mgCarbohydrates 25gFiber 3gSugar 3gProtein 9g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Pasta: Penne or fusilli holds pesto well; whole wheat adds fiber.
Pesto: Basil pesto provides herby richness; store-bought or homemade works, check for freshness.
Cherry Tomatoes: Halved cherry tomatoes add juicy sweetness; grape tomatoes are a good substitute.
Zucchini: Fresh zucchini offers tender crunch; yellow squash is a similar alternative.
Spinach: Baby spinach adds nutrients and color; arugula or kale can substitute.
Parmesan Cheese: Freshly grated Parmesan adds nutty depth; Pecorino Romano is sharper.
Olive Oil: Extra-virgin olive oil enhances flavor; avocado oil is a neutral option.
Garlic: Freshly minced garlic boosts aroma; garlic powder is a quick substitute.

Variations and Substitutions

Pasta Swap: Use spaghetti, rotini, or gluten-free pasta for different textures or diets.
Veggie Add-Ins: Include broccoli, bell peppers, or mushrooms for extra nutrition and variety.
Protein Boost: Add grilled chicken, shrimp, or chickpeas for a heartier dish.
Vegan Option: Use vegan pesto and omit Parmesan or use nutritional yeast.
Gluten-Free: Choose gluten-free pasta and ensure pesto is gluten-free certified.
Spicy Twist: Add red pepper flakes or chili oil for a subtle kick.
Nut-Free Pesto: Swap traditional pesto for a nut-free version or use sunflower seed pesto.

Storage Options

Refrigerator: Store in an airtight container for up to 3 days; reheat gently to preserve texture.
Freezer: Freeze sauce and veggies separately for up to 2 months; thaw before reheating.
Reheating: Warm in a skillet with a splash of water or olive oil to refresh.
Meal Prep: Prep veggies and pesto ahead; cook pasta fresh for best texture.