Description

Whole grain pasta with pesto and veggies is a colorful and nutritious dish that effortlessly combines the wholesome goodness of whole grain pasta with fresh seasonal vegetables and creamy pesto sauce. This quick-to-make meal bursts with vibrant flavors, making it perfect for busy weeknights or when you want to impress guests. Each bite offers a delightful mix of textures and tastes, ensuring satisfaction while keeping your health goals in check.

Ingredients

Scale

8 oz whole grain pasta (penne, fusilli, or spaghetti)
1 cup pesto sauce (store-bought or homemade)
1 cup bell peppers (mixed colors), chopped
1 cup zucchini, thinly sliced
1 cup cherry tomatoes, halved
½ cup freshly grated Parmesan cheese
2 tablespoons olive oil

Instructions

Cook the pasta in a large pot of salted boiling water according to package instructions until al dente (about 8-10 minutes). Drain and reserve some pasta water.
While the pasta cooks, chop bell peppers and zucchini into bite-sized pieces. Halve the cherry tomatoes.
In a skillet over medium heat, add olive oil and sauté bell peppers and zucchini for about 3-4 minutes until tender but still crunchy. Add cherry tomatoes and sauté until softened.
Combine cooked pasta with sautéed veggies in the skillet. Add pesto sauce and mix well; if too dry, add reserved pasta water to reach desired creaminess.
Serve warm, topped with freshly grated Parmesan cheese.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main
Method: Boiling/Sautéing
Cuisine: Italian

Nutrition

Serving Size: 1 cup (approx. 210g)
Calories: 350
Sugar: 5g
Sodium: 360mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 6g
Protein: 12g
Cholesterol: 20mg

Keywords: Feel free to substitute any favorite vegetables based on availability or personal preference. For added crunch, sprinkle crushed nuts on top before serving. This dish can be made ahead of time; store leftovers in an airtight container in the fridge for up to three days.