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!
8ouncespasta 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)
1tablespoonolive oil
5cupsquick 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)
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.