Description
Whole grain pasta with pesto and veggies is a deliciously vibrant meal that pairs the heartiness of whole grain pasta with the fresh flavors of sautéed vegetables and zesty pesto. This quick dish is perfect for busy weeknights or casual gatherings, taking less than 30 minutes to prepare. Each bite promises a satisfying combination of texture and taste, making it an ideal choice for anyone looking to fuel their body with nutritious food.
Ingredients
Scale
- 8 oz whole grain pasta (penne or fusilli)
- 1 cup pesto sauce (store-bought or homemade)
- 1 medium zucchini, sliced
- 1 cup bell peppers, mixed colors, sliced
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
Instructions
- 1. Boil the Pasta: In a large pot, bring water to a boil. Add salt and whole grain pasta. Cook for 8-10 minutes until al dente.
- 2. Sauté the Veggies: While the pasta cooks, heat olive oil in a skillet over medium heat. Add zucchini, bell peppers, and cherry tomatoes. Sauté for about 5 minutes until slightly tender but still crunchy.
- 3. Drain and Combine: Drain the pasta (do not rinse) and add it to the skillet with sautéed veggies.
- 4. Add Pesto: Mix in pesto sauce until evenly coated. Adjust sauce quantity based on preference.
- 5. Serve: Plate the dish and garnish with cheese if desired. Enjoy immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 450
- Sugar: 4g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg
Keywords: Customize your dish by swapping in seasonal vegetables like spinach or asparagus. For added protein, consider adding grilled chicken or chickpeas. Store leftovers in an airtight container for up to three days; reheat with a splash of olive oil.