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Pasta dishes have a universal appeal, transcending cultures and cuisines with their comforting nature and versatility. They can be dressed up for a fancy dinner or served simply on a weeknight, making them a staple in kitchens around the world. Among the myriad of pasta options available, the Vibrant Veggie Pesto Pasta stands out as a refreshing, nutritious choice that bursts with color and flavor. This dish not only satisfies your taste buds but also nourishes your body with an abundance of fresh vegetables and homemade pesto.

Pesto Pasta with Summer Veggies

Discover the delightful and nutritious Vibrant Veggie Pesto Pasta that transforms any meal into a colorful feast! Packed with fresh vegetables like zucchini, bell peppers, cherry tomatoes, and spinach, this dish celebrates seasonal produce while being a treat for the eyes and palate. With homemade pesto blending basil, garlic, nuts, and olive oil, you'll experience a depth of flavor that outshines store-bought versions. Ideal for weeknight dinners, this recipe offers endless customization, letting you tailor it to your taste while enjoying a healthy and satisfying meal.
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Ingredients
  

12 oz pasta (farfalle or penne work great)

2 cups fresh basil leaves

1/2 cup grated Parmesan cheese

1/3 cup pine nuts (or walnuts)

2 cloves garlic, minced

1/2 cup extra virgin olive oil

Salt and pepper, to taste

1 medium zucchini, diced

1 medium bell pepper (any color), diced

1 cup cherry tomatoes, halved

1 cup fresh spinach

Zest and juice of 1 lemon

Optional: Red pepper flakes for a kick

Instructions
 

Cook the Pasta: Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

    Prepare the Pesto: In a food processor, combine the basil leaves, grated Parmesan, pine nuts, minced garlic, a pinch of salt, and pepper. Pulse until finely chopped. While the processor is running, slowly drizzle in the olive oil until the mixture is smooth and well-blended. Adjust seasoning if needed.

      Sauté the Vegetables: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced zucchini and bell pepper, sautéing for about 4-5 minutes until tender but still crisp. Toss in the cherry tomatoes and spinach, cooking until the spinach wilts (about 2 minutes).

        Combine Ingredients: Add the cooked pasta to the skillet with the sautéed vegetables. Pour in the pesto, tossing everything together. If the mixture seems dry, add some reserved pasta water to reach your desired consistency. Stir in the lemon juice and zest for a fresh flavor.

          Serve: Plate the pasta and garnish with extra Parmesan, a drizzle of olive oil, and a sprinkle of red pepper flakes if you want a little heat. Enjoy warm!

            Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings