Yields: 4 servings
Prep time: 15 minutes
Cook time: 20-25 minutes
Ingredients
For the Pesto
- 2 cups packed fresh basil leaves
- 1/3 cup walnuts (or pine nuts)
- 1/2 cup freshly grated Parmesan cheese
- 2-3 garlic cloves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup extra virgin olive oil
For the Pasta
- 1 pound pasta (rotini, penne, fusilli, or your favorite shape)
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 1 small zucchini, diced
- 1 small yellow squash, diced
- 1 cup broccoli florets
- Salt and pepper to taste
Instructions
1. Make the Pesto
- In a food processor, combine basil, walnuts (or pine nuts), Parmesan cheese, garlic, salt, and pepper. Pulse until finely chopped.
- While the food processor is running, slowly drizzle in olive oil until a smooth, creamy consistency is achieved.
- Taste for seasoning; adjust salt, pepper, or add extra Parmesan if desired.
2. Cook the Pasta
- Boil a large pot of salted water. Cook pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
3. Prepare the Vegetables
- Heat olive oil in a large skillet over medium heat.
- Add zucchini, yellow squash, broccoli, and a pinch of salt. Sauté until vegetables are tender-crisp, about 5-7 minutes.
- Add cherry tomatoes and cook for an additional minute or two.
4. Assemble the Dish
- Add the cooked and drained pasta to the skillet with the vegetables.
- Pour in the prepared pesto and toss well to coat. If the sauce seems too thick, add a bit of the reserved pasta water to loosen it up.
- Season generously with salt and pepper to taste.
5. Serve
- Divide the pasta among bowls.
- Garnish with freshly grated Parmesan cheese and a few basil leaves, if desired.
Tips
Make pesto ahead: You can make the pesto in advance and store it in the refrigerator for up to a week, making this a quick weeknight meal option.
Vary your veggies: Use whatever vegetables you have on hand: bell peppers, asparagus, mushrooms, spinach – the possibilities are endless!
Add protein: Top with grilled chicken, shrimp, or chickpeas for an extra protein boost.
Gluten-free option: Use your favorite gluten-free pasta.
