A vibrant medley of fresh seasonal vegetables tossed in a fragrant basil pesto, served over al dente pasta for a delightful taste of spring.

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add the broccoli, bell peppers, and zucchini. Sauté for about 5-7 minutes until the vegetables are tender but still crisp.

Sauté the Vegetables

Stir in the cherry tomatoes and cook for an additional 2 minutes until they are warmed through.

Add Tomatoes

Add the cooked pasta to the skillet with the vegetables. Pour in the reserved pasta water as needed to create a light sauce.

Combine with Pasta

Add your favorite pesto to the pasta and vegetables. Toss everything together until well combined. Season with salt and black pepper to taste.

Mix in Pesto

Serve warm, garnished with additional pesto or grated Parmesan if desired.

pesto prima vera

Recipe information

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