May 3rd, 2024
Recipes
Pesto Pasta with Vegetables
Valentina P
- Difficulty
•
- Time 15"
Pesto Pasta with Vegetables! Vegan, vegetable-loaded pasta tossed in garlic, olive oil, and basil pesto. Easy.
How To MakeDiet Type: Plant-based
Shopping List
- 8 ounces dry pasta of choice
- 2 ounces fresh spinach (or 4 ounces frozen)
- 1 zucchini, quartered and sliced (Note 1)
- 3/4 cup frozen peas
- 1/4 cup to 1/2 cup basil pesto (store-bought or homemade)
- 3 tablespoons capers, drained (optional)
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- salt and pepper, to taste
Instructions
- Step 1: Bring a large pot of generously salted water to a boil. Add the pasta and cook, stirring often, until al dente. Before draining, reserve a mugful of the pasta water. Drain.
- Step 2: Meanwhile, heat the olive oil in frying pan over medium-high heat. Add the garlic and cook for 30 seconds. Add the zucchini and cook until tender, about 3 minutes.
- Step 3: Add the spinach and the frozen peas (no need to defrost). Cook for 1 to 2 more minutes, or until the spinach has wilted.
- Step 4: Add the cooked pasta and optional capers, along with 1/4 cup of pesto and 1/4 cup of pasta water. Stir until creamy. Add more pesto and pasta water to loosen the sauce (we use up to 1/2 cup each). Season to taste with salt and pepper.
- Serve: Divide into bowls and enjoy.
Recipe Notes
Note 1: Switch it up by substituting zucchini with 1 cup of finely chopped broccolini, asparagus, or broccoli.
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What you should eat next
Pesto Pasta with Vegetables
PT15M 8 ounces dry pasta of choice 2 ounces fresh spinach (or 4 ounces frozen) 1 zucchini, quartered and sliced (Note 1) 3/4 cup frozen peas 1/4 cup to 1/2 cup basil pesto (store-bought or homemade) 3 tablespoons capers, drained (optional) 2 tablespoons extra-virgin olive oil 1 garlic clove, minced salt and pepper, to taste Gluten Free Paleo Vegan Low-Carb 4 Servings
Ingredients:
