Description
A nutritious and flavorful whole grain pesto pasta loaded with fresh vegetables like zucchini, bell peppers, and cherry tomatoes. This healthy twist on classic pesto pasta provides fiber and nutrients while delivering amazing taste.
Ingredients
Scale
- 8 oz whole grain pasta
- 1 cup pesto sauce
- 1 medium zucchini
- 1 cup mixed colors bell peppers
- 1 cup halved cherry tomatoes
- 2 tbsp olive oil
Instructions
- Boil the Pasta: In a large pot, bring water to a boil. Add salt and whole grain pasta. Cook for 8-10 minutes until al dente.
- Sauté the Veggies: While the pasta cooks, heat olive oil in a skillet over medium heat. Add zucchini, bell peppers, and cherry tomatoes. Sauté for about 5 minutes until slightly tender but still crunchy.
- Drain and Combine: Drain the pasta (do not rinse) and add it to the skillet with sautéed veggies.
- Add Pesto: Mix in pesto sauce until evenly coated. Adjust sauce quantity based on preference.
- Serve: Plate the dish and garnish with cheese if desired. Enjoy immediately.
Notes
- Reserve pasta cooking water before draining to thin pesto if needed for better coating.
- Cut vegetables into similar sizes for even cooking and professional presentation.
- Choose penne or fusilli pasta shapes as their ridges grab onto the pesto sauce beautifully.
- Keep vegetables slightly crisp for textural contrast – overcooking creates a mushy final product.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 385 calories
- Sugar: 8g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 8mg
Keywords: whole grain pesto pasta, healthy pasta recipe, vegetable pasta, pesto recipe, whole wheat pasta, nutritious dinner