Quick Veggie Pesto Penne is a bright, fast pasta dish that fills your plate in under 30 minutes. This recipe uses simple pantry staples and fresh vegetables to make a meal that tastes fresh and satisfying. If you like quick weeknight meals or want an easy dish to impress friends, this fits the bill. Try it after a busy day or pair it with a simple salad — it plays well with many sides. See a similar easy pesto idea here: pesto chicken flatbread.
Why You’ll Love This Recipe
- Quick & Easy: Ready in about 30 minutes, great for weeknights.
- Fresh Flavor: Basil pesto and tomatoes give bright, herb-forward taste.
- Veggie Packed: Zucchini, bell pepper, and spinach add color and nutrients.
- Creamy Without Cream: Reserved pasta water and Parmesan make a silky sauce.
- Crowd-Friendly: Simple to scale up for guests or meal prep.
This version stands out because you mix the hot pasta and vegetables in the pan with reserved pasta water to make a smooth, clingy sauce. It feels fresh, but still comforting.
Ingredients
For the pasta and sauce
- Penne pasta — 1 lb (450 g). Tubed pasta holds sauce well.
- Reserved pasta water — 1 cup (save from cooking). This helps make the sauce creamy.
- Basil pesto — 1 cup (240 g). Use good store-bought or homemade for best flavor.
- Parmesan cheese — 1/2 cup freshly grated, plus extra to serve.
For the vegetables and aromatics
- Olive oil — 2 tablespoons, extra-virgin if possible.
- Garlic — 3 cloves, minced.
- Cherry tomatoes — 1 pint (about 2 cups), halved.
- Zucchini — 1 medium, chopped into bite-size pieces.
- Red bell pepper — 1 medium, chopped.
- Baby spinach — 5 oz (150 g), large handfuls will wilt down.
Seasoning
- Salt — to taste for both pasta water and finished dish.
- Black pepper — freshly ground, to taste.
- Optional: red pepper flakes — 1/4 teaspoon for a touch of heat.
Want another quick pesto variation? Check this grilled cheese twist: pesto grilled cheese.
How to make Quick Veggie Pesto Penne
- Bring a large pot of water to a boil and salt it well (think “salty like the sea”). Add the penne and cook until al dente according to package instructions. Al dente gives a firm bite and holds sauce better.
- Before you drain, scoop out and reserve 1 cup of the starchy pasta water. This step is important — it makes the sauce smooth and helps it cling to the pasta. Drain the pasta and set aside.
- While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. When the oil shimmers, add the minced garlic and cook 30–60 seconds until fragrant. Do not let it brown; garlic can turn bitter if overcooked.
- Add the chopped red bell pepper and zucchini. Season with a pinch of salt and black pepper. Sauté for 5–7 minutes, stirring now and then, until the vegetables are tender but still slightly crisp. This builds texture and keeps the veggies fresh.
- Stir in the halved cherry tomatoes and cook 3–4 more minutes. The tomatoes will soften and start to release juices that form a light pan sauce. Watch for blistered skins as a visual cue.
- Reduce heat to low and add the baby spinach in large handfuls. Stir until the spinach fully wilts, about 1–2 minutes. The heat will quickly collapse the leaves.
- Add the drained penne to the skillet with the vegetables. Spoon in the basil pesto and sprinkle the grated Parmesan over everything. Pour in about 1/2 cup of the reserved pasta water to start.
- Toss or stir vigorously with tongs or a large spoon. The starchy water will emulsify the pesto and cheese into a creamy sauce that coats the pasta. If it seems thick, add more pasta water one tablespoon at a time until you reach the texture you like.
- Taste and adjust with more salt, pepper, or red pepper flakes. Serve hot with extra Parmesan and fresh basil if available.
Mini-tip: Reserve the pasta water before draining. It’s the secret to a silky sauce.
How to serve Quick Veggie Pesto Penne
- Serve hot in shallow bowls so the pasta cools slightly and keeps the sauce creamy.
- Top with extra grated Parmesan, a drizzle of olive oil, and a pinch of red pepper flakes for color and heat.
- Pair with a green salad, crusty bread, or roasted chicken for a fuller meal.
- For a lighter plate, add a squeeze of lemon juice just before serving to brighten flavors.
How to store Quick Veggie Pesto Penne
- Refrigerator: Cool the pasta to room temperature, place in an airtight container, and refrigerate for up to 3 days.
- Reheat: Warm gently in a skillet over low heat with a splash of water or reserved pasta water to loosen the sauce. Microwave in short bursts, stirring between, and add a tablespoon of water if dry.
- Freezing: Not ideal because pesto and fresh greens change texture when frozen. If you must freeze, leave out the spinach, freeze the pasta in a freezer-safe container for up to 1 month, and thaw in the fridge before reheating.
Tips to make Quick Veggie Pesto Penne
- Taste as you go: adjust salt after you add the pesto and cheese.
- Don’t overcook vegetables — they should keep a bit of bite.
- Use good-quality pesto for the best flavor; homemade or a high-quality jar both work.
- If sauce seems oily, add more pasta water to bind it.
- Add toasted pine nuts or walnuts for crunch if you like extra texture.
Variation
- Add protein: stir in cooked chicken, shrimp, or white beans to make it heartier.
- Swap pasta: use fusilli, rigatoni, or farfalle if you prefer.
- Make it vegan: use a dairy-free Parmesan alternative and a vegan pesto or blend basil with toasted nuts, garlic, lemon, and olive oil.
- Add olives or capers for briny notes, or roasted eggplant for a deeper flavor.
FAQs
Can I use other pasta shapes instead of penne?
Yes. Any tube or short twisty pasta (fusilli, rigatoni, farfalle) will hold the pesto sauce well.
How do I make this gluten-free?
Use a gluten-free penne and follow the same steps. Check your pesto label to ensure it’s gluten-free.
Can I make this ahead for meal prep?
You can cook and refrigerate for up to 3 days. Keep dressing loose with a little extra olive oil or a splash of water when reheating.
Why is pasta water important?
Pasta water is starchy and salty, which helps emulsify the pesto and cheese into a creamy sauce that sticks to the pasta.
Can I use frozen spinach instead of fresh?
Fresh yields the best texture. If you use frozen, thaw and drain it well, then add it near the end of cooking.
Conclusion
This Quick Veggie Pesto Penne is a fast, tasty meal that feels fresh and homemade. It shines because simple steps—saving pasta water, sautéing vegetables, and tossing everything together—create a creamy, well-balanced final dish. If you try this recipe, please leave a comment and a star rating to tell others how it went. Share the dish on social media and tag friends who love quick pasta dinners. Want another veggie pesto idea? Check this full recipe for inspiration: Pesto Pasta with Vegetables – Pesto Primavera Recipe. What variation will you try next?
Print
Quick Veggie Pesto Penne
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A bright and fast pasta dish filled with fresh vegetables and creamy basil pesto, ready in under 30 minutes.
Ingredients
- Penne pasta — 1 lb (450 g)
- Reserved pasta water — 1 cup
- Basil pesto — 1 cup (240 g)
- Parmesan cheese — 1/2 cup freshly grated
- Olive oil — 2 tablespoons
- Garlic — 3 cloves, minced
- Cherry tomatoes — 1 pint (about 2 cups), halved
- Zucchini — 1 medium, chopped
- Red bell pepper — 1 medium, chopped
- Baby spinach — 5 oz (150 g)
- Salt — to taste
- Black pepper — to taste
- Red pepper flakes — 1/4 teaspoon (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the penne and cook until al dente according to package instructions.
- Before draining, reserve 1 cup of the pasta water, then drain the pasta and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 30–60 seconds until fragrant.
- Add the chopped red bell pepper and zucchini, season with salt and black pepper, and sauté for 5–7 minutes until tender but slightly crisp.
- Stir in the halved cherry tomatoes and cook for 3–4 minutes until they soften and release their juices.
- Reduce heat to low and add the baby spinach, stirring until wilted, about 1–2 minutes.
- Combine the drained penne with the vegetables in the skillet. Add basil pesto and sprinkle grated Parmesan over the top.
- Pour in about 1/2 cup of the reserved pasta water and toss everything together until the sauce is creamy. Adjust with more pasta water if needed.
- Taste and adjust seasoning with salt, pepper, or red pepper flakes. Serve hot with extra Parmesan and fresh basil if available.
Notes
Reserve pasta water before draining for a silky sauce. Adjust seasoning to taste and feel free to add protein or other vegetables as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 30mg