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