Veggie Pesto Pasta

Name: Veggie Pesto Pasta
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Ingredients: ¾ teaspoon salt plus more for pasta cooking water; 1 pound rigatoni (whole-wheat or gluten-free if desired); 2 cups broccoli florets; 1 tablespoon extra-virgin olive oil; 1 red bell pepper, cut into strips; 1 small zucchini, cut into half moons; 2/3 cup basil pesto, homemade or purchased; Freshly ground pepper, to taste; Toasted pine nuts and shredded parmesan for serving, if desired

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Prep Time: 30 minutes

Cook Time: 30 minutes

Total: 30 minutes

Servings: 10

Author : Katie Webster

veggie pesto pasta

Ingredients

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¾ teaspoon salt plus more for pasta cooking water1 pound rigatoni (whole-wheat or gluten-free if desired)2 cups broccoli florets1 tablespoon extra-virgin olive oil1 red bell pepper, cut into strips1 small zucchini, cut into half moons2/3 cup basil pesto, homemade or purchasedFreshly ground pepper, to tasteToasted pine nuts and shredded parmesan for serving, if desired

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Instructions

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Step 1

Bring a pot of water to a boil. Add a generous pinch of salt. Add pasta and cook according to package instructions until al dente. In last 3 ½ minutes, add the broccoli. Reserve 1 cup pasta cooking liquid and drain well.

Step 2

Meanwhile, heat oil in a large skillet over medium-high heat. Add pepper, zucchini and the remaining ¾ teaspoon salt. Cook, stirring often until the vegetables start to brown in spots, about 5 minutes. Add 2 tablespoons water, cover and cook until just tender, about 2 minutes.

Step 3

Combine the drained pasta mixture, the cooked vegetables and pesto in the pasta pot. Thin with cooking liquid if necessary. Season with pepper to taste.

Step 4

Serve topped with pine nuts and Parmesan if desired.