Vegetarian Pasta Recipe
Pasta tossed with seasonal vegetables and pesto sauce.
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Ingredients
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Pasta
Vegetables
Pesto Sauce
Method
Cooking Pasta
- 1
Boil Water
In a large pot, bring 4-5 quarts of water to a rolling boil. Add a generous amount of salt to the water.
- 2
Cook Pasta
Add 8 cups of pasta to the boiling water and cook according to package instructions until al dente. Stir occasionally to prevent sticking.
- 3
Drain and Rinse
Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process. Set aside.
Preparing Vegetables
- 4
Chop Vegetables
While the pasta is cooking, chop the zucchini and bell pepper into bite-sized pieces. Halve the cherry tomatoes.
- 5
Sauté Vegetables
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the zucchini and bell pepper, and sauté for about 3-4 minutes until softened.
- 6
Add Spinach and Tomatoes
Add the spinach and cherry tomatoes to the skillet. Cook for an additional 2-3 minutes until the spinach is wilted and the tomatoes are slightly softened.
Making Pesto Sauce
- 7
Blend Ingredients
In a food processor, combine the fresh basil, pine nuts, garlic cloves, and Parmesan cheese (if using). Pulse until finely chopped.
- 8
Add Olive Oil
With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and well combined. Season with salt and pepper to taste.
Combining Ingredients
- 9
Mix Pasta and Vegetables
In the skillet with the sautéed vegetables, add the drained pasta. Toss to combine.
- 10
Add Pesto Sauce
Spoon the pesto sauce over the pasta and vegetables, and toss until everything is evenly coated.
- 11
Serve
Serve the vegetarian pasta warm, garnished with additional Parmesan cheese if desired.