April 29th, 2024
Recipes
Tomato and Vegetable Pesto Pasta
Valentina P
- Difficulty
•
- Time 25"
This healthy pasta recipe is tossed with tender sautéed vegetables, juicy tomatoes, and a generous dollop of creamy pesto for a delicious and easy weeknight dinner.
How To MakeDiet Type: Plant-based
Shopping List
- 12 ounces pasta (such as fusilli)
- 1 (14 ounce) can whole peeled tomatoes
- 1 raw (or roasted) bell pepper
- 1 zucchini
- 1 handful spinach or kale leaves
- 1/2 onion
- 1/2 cup pesto (store-bought or homemade)
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- salt and pepper, to taste
Instructions
- Step 1: Pick the whole tomatoes from the can of tomatoes (keep the remaining tomato juice in the can for the last step) and finely chop the tomatoes. Set aside.
- Step 2: Use a sharp knife to dice the bell pepper, zucchini, onion, and spinach or kale into very small 1/4 inch pieces. A small chopping blender or food processor may also be used. Set aside.
- Step 3: Bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to package directions. Before draining the pasta, reserve a mugful of the starchy pasta water.
- Step 4: Meanwhile, heat the olive oil in a wide frying pan over medium-high heat. Add the garlic and cook for 15 seconds before adding in the very finely chopped vegetables, the chopped tomatoes, and some salt and pepper. Cook everything for 6 to 8 minutes, or until soft.
- Step 5: Stir in the pesto and the drained pasta to the vegetables in the pan. Next, add in a few spoonfuls of the reserved tomato juices from the can (about 3 spoonfuls) along with a small splash of the reserved pasta water. Stir until smooth, adding more liquid as needed for a thinner sauce. Taste and adjust seasonings as desired.
- Serve: Divide into bowls and enjoy!
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What you should eat next
Tomato and Vegetable Pesto Pasta
PT25M 12 ounces pasta (such as fusilli) 1 (14 ounce) can whole peeled tomatoes 1 raw (or roasted) bell pepper 1 zucchini 1 handful spinach or kale leaves 1/2 onion 1/2 cup pesto (store-bought or homemade) 2 tablespoons extra-virgin olive oil 3 cloves garlic, minced salt and pepper, to taste Gluten Free Vegan 6 Servings
Ingredients:
