Basil Pesto Pasta with Veggies
Highlighted under: Balanced Eating Ideas
I absolutely love making Basil Pesto Pasta with Veggies for a quick and flavorful meal. The fresh basil, garlic, and nuts come together to create a vibrant pesto that coats every strand of pasta beautifully. Adding seasonal vegetables not only enhances the colorful presentation but also elevates the dish's nutritional value. This recipe is perfect for busy weeknights when you want something scrumptious without spending hours in the kitchen. It's a delightful reminder of summer flavors that can brighten any meal.
When I first tried making basil pesto from scratch, I was blown away by how fresh and fragrant it turned out. The combination of vibrant basil, pungent garlic, and nutty pine nuts is truly irresistible. Additionally, I found that lightly roasting the nuts before blending them enhances their flavor significantly, creating an aromatic base for my sauce.
What I love about this recipe is its versatility; you can use any veggies on hand. I often toss in bell peppers, cherry tomatoes, or zucchini for added color and crunch, making it a delightful showcase of summer produce. Experimenting with different vegetables keeps this dish exciting!
Why You'll Love This Recipe
- Fresh and fragrant homemade basil pesto that elevates the dish
- Colorful vegetables that add nutrition and texture
- Quick to prepare, perfect for busy weeknights
The Essence of Homemade Pesto
Homemade basil pesto is a game-changer in this recipe. The vivid green hue and aromatic fragrance come from using fresh basil leaves. When you blend the leaves with Parmesan, garlic, and nuts, you create a rich paste that not only elevates the flavor but also adds a beautiful glossy finish to the pasta. If you prefer a nuttier flavor, feel free to experiment with walnuts instead of pine nuts, which are equally delicious.
It's important to pulse the ingredients in the food processor carefully. Over-processing can lead to a gritty texture that doesn't cling well to the pasta. Aim for a fine but not completely pureed mix. Drizzling in the olive oil slowly as you blend creates a creamy consistency with a lovely balance that complements the other components of the dish.
Vegetable Variations and Their Benefits
The vibrant mix of vegetables in this Basil Pesto Pasta not only adds a splash of color but also enhances the dish's nutritional profile. Cherry tomatoes bring a natural sweetness and juiciness, while zucchini contributes a subtle crunch. If you're looking to use seasonal produce, consider swapping in asparagus or bell peppers for variety. Just remember to adjust the cooking time according to how tender you like your vegetables.
Sautéing the vegetables at medium heat allows them to soften without losing their vibrant color and nutrients. If you notice that they're cooking too quickly, simply lower the heat. Keeping a close eye on the vegetables as they cook helps ensure you avoid a mushy texture. Learn to recognize when they’re just tender—this is when they will pair perfectly with the al dente pasta.
Ingredients
Gather the following ingredients to make a hearty Basil Pesto Pasta with Veggies:
Pasta and Pesto
- 12 oz pasta (fusilli or spaghetti)
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- 1/3 cup pine nuts (or walnuts)
- 2 garlic cloves, minced
- Salt and pepper to taste
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, chopped
- 1 cup zucchini, sliced
- 1 cup spinach leaves
Make sure to use fresh ingredients for the best flavor.
Instructions
Follow these steps to prepare your Basil Pesto Pasta with Veggies:
Cook the Pasta
In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Prepare the Pesto
In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and minced garlic. Pulse until finely chopped. While the processor is running, slowly drizzle in the olive oil until smooth. Season with salt and pepper.
Sauté the Vegetables
In a large skillet, heat a splash of olive oil over medium heat. Add the zucchini and bell peppers, cooking for 3-4 minutes until slightly tender. Then add the cherry tomatoes and spinach, cooking for another 2 minutes.
Combine Everything
Add the cooked pasta to the skillet with the vegetables. Pour in the pesto and toss everything together. If the mixture is too thick, add reserved pasta water a little at a time until you reach desired consistency.
Serve
Taste and adjust seasoning if necessary. Serve warm, garnished with extra Parmesan cheese and fresh basil leaves.
Enjoy your pasta warm, it’s a perfect dish for sharing!
Pro Tips
- For a vegan version, substitute Parmesan cheese with nutritional yeast. You can also add protein like grilled chicken or chickpeas for a heartier meal.
Make-Ahead and Storage Tips
If you want to save time, consider making the basil pesto in advance. It will keep well in the refrigerator for about a week. Just remember to drizzle a thin layer of olive oil on top to prevent browning. For longer storage, pesto can be frozen in ice cube trays. Once solid, transfer the cubes to a freezer bag for quick access to flavor anytime you crave this dish.
When it comes to storing the finished pasta, it’s best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to three days. When reheating, add a splash of reserved pasta water to loosen up the sauce and restore its creamy texture. Alternatively, enjoy it cold as a pasta salad with added ingredients like olives or feta cheese for a refreshing dish.
Serving Suggestions
For a heartier meal, consider pairing your Basil Pesto Pasta with grilled chicken or shrimp, which will complement the dish’s flavors and make it more filling. You can also serve it alongside a simple arugula salad dressed lightly with lemon and olive oil to elevate the dining experience.
Don't shy away from garnishing your dish! A sprinkle of extra Parmesan cheese and fresh basil leaves brings an elegant touch to the presentation. If you're feeling adventurous, add a touch of red pepper flakes for a bit of heat, or toasted pine nuts for an extra crunch. These small enhancements can significantly elevate the overall taste and texture.
Questions About Recipes
→ Can I make the pesto in advance?
Yes, you can make the pesto and store it in the refrigerator for up to a week. Just add a little extra oil to prevent browning.
→ What other vegetables can I use?
Feel free to get creative! Broccoli, asparagus, or green beans are great options to add to your pasta.
→ Can I freeze the pesto?
Absolutely! You can freeze the pesto in an ice cube tray and transfer it to a bag once frozen for easy portioning later.
→ Is this dish gluten-free?
To make it gluten-free, simply use gluten-free pasta and check your pesto ingredients.
Basil Pesto Pasta with Veggies
I absolutely love making Basil Pesto Pasta with Veggies for a quick and flavorful meal. The fresh basil, garlic, and nuts come together to create a vibrant pesto that coats every strand of pasta beautifully. Adding seasonal vegetables not only enhances the colorful presentation but also elevates the dish's nutritional value. This recipe is perfect for busy weeknights when you want something scrumptious without spending hours in the kitchen. It's a delightful reminder of summer flavors that can brighten any meal.
Created by: Sophia
Recipe Type: Balanced Eating Ideas
Skill Level: Beginner
Final Quantity: 4 servings
What You'll Need
Pasta and Pesto
- 12 oz pasta (fusilli or spaghetti)
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- 1/3 cup pine nuts (or walnuts)
- 2 garlic cloves, minced
- Salt and pepper to taste
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, chopped
- 1 cup zucchini, sliced
- 1 cup spinach leaves
How-To Steps
In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and minced garlic. Pulse until finely chopped. While the processor is running, slowly drizzle in the olive oil until smooth. Season with salt and pepper.
In a large skillet, heat a splash of olive oil over medium heat. Add the zucchini and bell peppers, cooking for 3-4 minutes until slightly tender. Then add the cherry tomatoes and spinach, cooking for another 2 minutes.
Add the cooked pasta to the skillet with the vegetables. Pour in the pesto and toss everything together. If the mixture is too thick, add reserved pasta water a little at a time until you reach desired consistency.
Taste and adjust seasoning if necessary. Serve warm, garnished with extra Parmesan cheese and fresh basil leaves.
Extra Tips
- For a vegan version, substitute Parmesan cheese with nutritional yeast. You can also add protein like grilled chicken or chickpeas for a heartier meal.
Nutritional Breakdown (Per Serving)
- Calories: 450 kcal
- Total Fat: 30g
- Saturated Fat: 5g
- Cholesterol: 10mg
- Sodium: 200mg
- Total Carbohydrates: 45g
- Dietary Fiber: 5g
- Sugars: 4g
- Protein: 12g