Vegetarian Pasta Recipe
Pasta tossed with seasonal vegetables and pesto.
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Ingredients
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Pasta
Vegetables
Pesto
Method
Cooking Pasta
- 1
Boil Water
Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt to the water.
- 2
Cook Pasta
Add the pasta to the boiling water. Cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- 3
Drain Pasta
Once the pasta is cooked, drain it in a colander. Reserve 1 cup of pasta water for later use.
Preparing Vegetables
- 4
Sauté Garlic
In a large skillet, heat a tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- 5
Add Vegetables
Add the diced zucchini, bell pepper, and cherry tomatoes to the skillet. Sauté for 5-7 minutes until the vegetables are tender.
- 6
Add Spinach
Stir in the fresh spinach and cook for an additional 2-3 minutes until wilted.
Making Pesto
- 7
Blend Ingredients
In a food processor, combine basil leaves, grated Parmesan cheese, pine nuts, olive oil, lemon juice, salt, and black pepper. Blend until smooth and creamy.
- 8
Adjust Consistency
If the pesto is too thick, add a little reserved pasta water to reach desired consistency.
Combining Everything
- 9
Mix Pasta and Vegetables
In the skillet with the sautéed vegetables, add the drained pasta and pesto. Toss everything together until the pasta is well coated.
- 10
Serve
Serve hot, garnished with additional Parmesan cheese and fresh basil if desired.