Pesto Pasta with Vegetables

by | Aug 25, 2021

This Pesto Pasta with Vegetables, also known as pesto primavera, is the perfect light dish to enjoy for lunch or dinner. Plus, you get to choose any vegetables of your choice to throw in the mix! Try pairing this pasta with a protein like chicken, shrimp, or chickpeas to round out the meal.

Penne pasta and vegetables in a large pan

Disclosure: This post may contain affiliate links. All opinions are my own; I never feature a brand that I donโ€™t love! See myย disclosure policyย for more details.

How do you make pesto pasta with vegetables?

Iโ€™ve got good news for you. This recipe is as easy as it sounds! Simply combine pasta with fresh veg and pesto. Hereโ€™s how: 

  1. Cook your pasta. Cook according to the packager depending on what type of pasta you use. 
  2. Quickly sautรฉ your veggies. You can add raw veggies but I like to soften them with a quick sautรฉ for 3-4 minutes. 
  3. Combine with pesto. Then, add everything into one pot and add over the delicious pesto. Bonus points for making your own pesto sauce.
Ingredients scattered on a white backdrop

Is this dish healthy?

Absolutely! This penne pesto is filled with a variety of colorful vegetables. And as a dietitian, Iโ€™m always telling people to โ€œeat the rainbowโ€ because all these different colors represent all kinds of nutrients that keep us healthy.

While pasta can definitely be part of a balanced diet, I often like to swap regular pasta for chickpea pasta. Chickpea pasta cooks and tastes just like regular pasta, but is loaded with extra protein and fiber. In fact, when comparing 2 ounce servings, chickpea pasta has double the amount of protein or regular pasta. This protein promotes muscle recovery and allows us to feel fuller longer. 

Close up of pasta dish

Customize with any vegetables and pasta of your choice

Like all of my other recipes, this pesto pasta is completely customizable. You get to choose what veggies you want to use.

Just be sure to stick with quick-cooking vegetables and avoid tougher vegetables like potatoes, beets, and squash. Before you throw veggies into the pan, cut them into bite-sized pieces. Mix and match any of the following to fill your 5 cups of veggies:

  • Corn
  • Bell peppers – any color
  • Zucchini
  • Cherry tomatoes
  • Yellow squash
  • Broccoli
  • Carrots
  • Peas
  • Asparagus

You also get to choose any pasta of your choice. You can use regular pasta or other types like chickpea pasta, cauliflower pasta, brown rice pasta, or lentil pasta. I tend to like using chickpea pasta because it packs in more protein and fiber.

When it comes to the actual shape of the pasta, try using penne, spirals, or bowties or any other shape youโ€™d like! 

Colorful vegetables in a white bowl

What should I serve this pesto primavera with?

Try pairing this pasta with a protein like chicken, shrimp, or chickpeas to round out the meal. If youโ€™re using chickpea pasta, it already has a lot of protein so you probably donโ€™t need to add anything extra on top.

Need more hands-on help with recipes?

In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen. Click here to learn more about this virtual program with a dietitian. 

Pesto Primavera Square

Pesto Pasta with Vegetables

Mackenzie Burgess, RDN
This Pesto Pasta with Vegetables, also known as pesto primavera, is the perfect light dish to enjoy for lunch or dinner. Plus, you get to choose any vegetables of your choice to throw in the mix!
4.15 from 7 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 390 kcal

Ingredients
  

  • 8 ounces pasta of your choice** (I prefer using chickpea pasta for extra protein but you can also use regular pasta, cauliflower pasta, brown rice pasta, or lentil pasta)
  • 1 tablespoon olive oil
  • 5 cups quick cooking vegetables of your choice, chopped into small pieces (I recommend using a mixture of various vegetables to fill the 5 cups total such as corn, bell peppers, zucchini, cherry tomatoes, yellow squash, broccoli, carrots, peas, and asparagus)
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1 tablespoon Italian seasoning
  • 1/2 cup pesto
  • 1/4 cup fresh grated parmesan, plus more for serving
  • 1 small lemon, juiced (about 1 tablespoon)

Instructions
 

  • In a large pot, bring water to a boil. Cook your pasta according to the package directions. Once cooked, reserve 1/4 cup of pasta water, then drain pasta and place it back into the pot.
  • While pasta is cooking, heat oil in a large pan over medium heat. Add vegetables and saute for 3-4 minutes until slightly softened. Turn heat to low and stir in garlic and Italian seasoning.
  • Add cooked pasta over vegetables. Toss everything with pesto, parmesan cheese, and lemon juice. If you prefer a thinner sauce, add the reserved pasta water and toss once again.
  • Serve pasta with more parmesan cheese on top, if desired.

Video

Notes

**You can use any shape of pasta you like but I typically like to use penne, spirals, or bowties for this dish.

Nutrition

Serving: 1servingCalories: 390kcalCarbohydrates: 45gProtein: 21gFat: 19gSaturated Fat: 4gSodium: 500mgFiber: 12gSugar: 7g
Tried this recipe?Tag us @cheerfulchoices and let us know how it was!

If youโ€™re craving more veggie-packed pasta recipes, try these:

save this penne pesto recipe on pinterest:

Pesto Pasta with Vegetables from Cheerful Choices

Hi, I'm Mackenzie...

nice to meet you!

Iโ€™m a registered dietitian nutritionist (RDN) and recipe developer. I create simple recipes with customizable ingredients โ€œof your choice.โ€ I also help busy people gain kitchen confidence through my hands-on program.

Need more hands-on help?

In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen. Click here to learn more about this virtual program with a dietitian!

Snag our email freebie!

Learn how to customize recipes with ingredients of your choice. Subscribe to get the guide sent straight to your inbox!

0 Comments

4.15 from 7 votes (7 ratings without comment)

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating