veggie pesto pasta

This healthy vegetarian pesto recipe is easy to make and perfect for a fuss-free weeknight meal. Ricotta gives this sauce a creamy texture and the added pine nuts gives it a nice crunch!

Vegetarian Pesto Pasta Recipe

basil leaves

ricotta cheese

tbsp

pine nuts

olive oil

tsp chopped garlic

¼ tsp black pepper (or more to taste)

bag Frozen Spinach

Parmesan (to top your pasta dish)

oz Whole wheat penne pasta

To make the pesto sauce, put all ingredients (basil through black pepper in the list above) into a food processor and blend until smooth.

Cook the pasta according to package directions, reserve 1-2 ladle fulls of pasta water to mix with the sauce.

In a large pan, heated over medium heat, defrost the frozen spinach for 2-3 min. Add in the cooked pasta and pesto sauce, stir until blended. Add the pasta water a little at a time until you like the consistency and taste.

Serve topped with 1-2 tsp freshly grated Parmesan cheese and a small sprinkling of pine nuts!

This Vegetarian Pesto Pasta made with spinach, herbs and whole wheat penne is a quick and easy dinner recipe that comes together in 30 minutes. Every bite is bursting with flavor!

If you have 30 minutes, then you have enough time to throw together this simple Veggie Pesto Pasta recipe. It is made with fresh cooked vegetables, tender pasta and tossed with basil pesto. It is great for a weeknight meal and can be adapted for whichever veggies you have on hand. 

Veggie Pesto Pasta

¾ teaspoon salt plus more for pasta cooking water

rigatoni (whole-wheat or gluten-free if desired)

broccoli florets

red bell pepper,

zucchini,

basil pesto, homemade

pepper,

pine nuts and shredded parmesan

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.

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.

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. 

Serve topped with pine nuts and Parmesan if desired.

I loved how filling and healthy this recipe was, even my husband and 3 year old ate it!

We had this pasta last night and my whole family loved it. It comes together so quickly and easily!

Hubby and I love pesto pasta. This was so flavorful and filling.  Putting it on dinner rotation because we want to make it again!

Oh wow, this looks so delicious. My family is going to devour it!

Such a simple, easy, and terrific tasting dish! My family totally enjoyed it!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1660222049/h9otqle8mremxmdrcxuw.mp4

If you have 30 minutes, then you have enough time to throw together this simple Veggie Pesto Pasta recipe. It is made with fresh cooked vegetables, tender pasta, and tossed with basil pesto. It is great for a weeknight meal and can be adapted for whichever veggies you have on hand.

Top 2 veggie pesto pasta recipes from across the web

The most viewed veggie pesto pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegetarian Pesto Pasta Recipe

Veggie Pesto Pasta

Top 2 veggie pesto pasta recipes from across the web

The most viewed veggie pesto pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegetarian Pesto Pasta Recipe

Veggie Pesto Pasta

The most viewed veggie pesto pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine