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- 12 oz. of pasta (fettuccine or penne) - 1 cup basil pesto (store-bought or homemade) - Assorted fresh vegetables: - 1 red bell pepper, thinly sliced - 1 zucchini, sliced into half-moons - 1 yellow squash, sliced into half-moons - 1 cup cherry tomatoes, halved - 1 cup broccoli florets - 2 cloves of garlic, minced - 2 tablespoons of olive oil - Salt and pepper to taste - Grated Parmesan cheese - Fresh basil leaves for garnish Pesto Pasta Primavera is a colorful, veggie-packed dish that sings with flavor. The base is simple. You start with pasta. Fettuccine or penne works best for this dish. You can use store-bought or homemade basil pesto for a fresh taste. Now, let’s talk about the veggies. I love using bright bell peppers, tender zucchini, and sweet cherry tomatoes. They add crunch and color. Broccoli florets give a nice texture, too. For flavor, garlic is a must. It brings warmth and depth. Olive oil adds richness. Don’t forget salt and pepper to tie it all together. You can top this dish with grated Parmesan cheese. Fresh basil leaves make a great garnish. They add a nice touch and enhance the dish’s fresh flavors. You can find the Full Recipe for even more details to make this dish shine! Start by bringing a large pot of salted water to a boil. This will help the pasta absorb flavor while cooking. Once the water is boiling, add 12 oz. of pasta, like fettuccine or penne. Cook the pasta until it is al dente, which means it should still have a slight bite. Before draining, remember to reserve 1 cup of the pasta water. This water is starchy and will help your sauce later. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add 2 cloves of minced garlic. Sauté the garlic until it becomes fragrant, about 30 seconds. Next, add 1 cup of broccoli florets. Cook the broccoli for 2-3 minutes until it is slightly tender. Then, stir in the sliced red bell pepper, zucchini, and yellow squash. Cook these veggies for an additional 5-7 minutes until they are tender but still crisp. After you drain the pasta, add it to the skillet with the sautéed vegetables. Pour in 1 cup of basil pesto, which can be store-bought or homemade. Mix everything together, adding the reserved pasta water bit by bit. This helps create a smooth, creamy sauce. Finally, stir in 1 cup of halved cherry tomatoes. Season with salt and pepper to taste. Remove the skillet from heat, and your pesto pasta primavera is ready to serve! For the full recipe, check out the details above. For pesto pasta primavera, I recommend using fettuccine or penne. These shapes hold the sauce well. Fettuccine gives a nice, flat surface, while penne's tubes trap the pesto. Cook the pasta according to the package instructions. Usually, it takes about 8 to 12 minutes. Remember to check for the "al dente" texture. You want it firm but not hard. Adjusting the pesto can make a big difference. If you prefer a stronger flavor, add more garlic or lemon juice. To balance the taste, you might mix in some nuts or extra cheese. Making homemade pesto is fun and easy. Just blend fresh basil, garlic, nuts, olive oil, and cheese. This way, you can customize it to your liking. Timing is key for the veggies. Start with broccoli, cooking it for about 2 to 3 minutes. Then add bell pepper, zucchini, and yellow squash. Cook these for 5 to 7 minutes, stirring often. This keeps them crunchy and colorful. You want bright veggies that add life to your plate. Sauté them just right, and they will shine in your dish. {{image_2}} You can add protein to your pesto pasta primavera for extra flavor and nutrition. Here are some great options: - Chicken: Grilled or sautéed chicken adds a nice touch. Simply cook it until golden brown, slice it up, and toss it in with the pasta. - Shrimp: Quick-cooking shrimp works well too. Sauté them in olive oil until pink, then mix them in. - Tofu: For a plant-based option, use firm tofu. Cube it, pan-fry until golden, and add it to the dish. If you need to adjust the recipe for dietary needs, here are some easy swaps: - Gluten-Free Pasta: You can use gluten-free pasta made from rice or quinoa. It cooks similarly to regular pasta and tastes great. - Vegan Substitutes: For a vegan twist, use nutritional yeast instead of cheese. You can also find vegan pesto in stores or make your own without cheese. Using seasonal vegetables can enhance the flavors of your dish. Here are some suggestions: - Spring: Asparagus and spinach are perfect in spring. Toss them in with the other veggies for a fresh taste. - Summer: In summer, try using fresh corn or snap peas. They add crunch and sweetness. - Fall/Winter: For fall, consider using butternut squash or kale. They bring warmth and heartiness to your meal. Mix and match these variations to create your perfect pesto pasta primavera. For the full recipe, refer to the earlier sections. Enjoy! To store leftovers, let them cool first. Place the pasta in an airtight container. This helps keep it fresh. I recommend using glass or BPA-free plastic containers. These materials do not hold smells and are easy to clean. If you want to freeze Pesto Pasta Primavera, use a freezer-safe container. Divide it into smaller portions. This way, you can thaw just what you need. Before freezing, make sure to leave some space in the container. The pasta will expand as it freezes. To reheat, thaw overnight in the fridge. Then, warm it gently on the stove or in the microwave. Add a splash of water or extra pesto to keep it moist. In the fridge, leftovers can last 3 to 4 days. In the freezer, they will stay good for up to 3 months. If you see any signs of spoilage, it’s best to toss it. Enjoy your meal, but be mindful of freshness! The best pasta for Pesto Pasta Primavera is fettuccine or penne. Fettuccine holds the sauce well due to its flat shape. Penne, with its ridges, catches the pesto and veggie bits nicely. Both types cook evenly and pair wonderfully with fresh ingredients. Yes, you can make this recipe ahead of time. Cook the pasta and veggies, then mix them with the pesto. Store it in the fridge for up to 3 days. When you're ready to serve, just reheat it on the stove. You might need to add a splash of water to loosen it up. To boost the flavor, try adding fresh herbs like parsley or thyme. You can also sprinkle in some red pepper flakes for a little heat. A squeeze of lemon juice brightens the dish, too. Don't forget to taste and adjust the salt and pepper as needed. Check out the Full Recipe for more tips. In this blog post, we explored how to make a delicious Pesto Pasta Primavera. You learned about the main ingredients like pasta, basil pesto, and fresh veggies. I shared step-by-step instructions for cooking the pasta and sautéing the vegetables. We also discussed tips for making the best dish, variations to fit your diet, and how to store leftovers properly. Final thoughts: This dish is easy to make and allows for many tasty twists. Enjoy creating your own version!

21. Pesto Pasta Primavera

Delight your taste buds with this vibrant Pesto Pasta Primavera! This easy recipe combines colorful veggies and creamy basil pesto to create a dish that's both nutritious and satisfying. Perfect for a quick weeknight dinner or a gathering with friends, it's ready in just 30 minutes!Elevate your pasta game today!
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Ingredients
  

12 oz. pasta (fettuccine or penne)

1 cup basil pesto (store-bought or homemade)

1 red bell pepper, thinly sliced

1 zucchini, sliced into half-moons

1 yellow squash, sliced into half-moons

1 cup cherry tomatoes, halved

1 cup broccoli florets

2 cloves garlic, minced

2 tablespoons olive oil

Salt and pepper to taste

Grated Parmesan cheese for serving (optional)

Fresh basil leaves for garnish

Instructions
 

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

    In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds, or until fragrant.

      Add broccoli florets to the skillet and cook for 2-3 minutes until slightly tender.

        Next, add the sliced bell pepper, zucchini, and yellow squash, stirring frequently. Cook for an additional 5-7 minutes until the vegetables are tender but still crisp.

          Once the pasta is cooked and drained, add it to the skillet with the sautéed vegetables. Pour in the basil pesto and toss everything together, adding reserved pasta water as needed to create a smooth consistency.

            Stir in the cherry tomatoes and season with salt and pepper to taste. Remove from heat.

              Serve the pesto pasta primavera hot, garnished with grated Parmesan cheese and fresh basil leaves.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4