Pesto Penne Primavera is a fresh and vibrant pasta dish that brings together the flavors of garden-fresh vegetables and the aromatic punch of basil pesto. The combination of crisp-tender veggies, tossed with perfectly cooked penne pasta and a rich, garlicky pesto sauce, creates a satisfying and healthy meal. This dish is a celebration of seasonal produce and can easily be customized with your favorite vegetables. Light yet filling, it’s perfect for a quick weeknight dinner or a flavorful lunch.
Ingredients:
- 12 oz penne pasta
- 1 cup basil pesto (store-bought or homemade)
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1/2 cup green peas (frozen or fresh)
- 2 tbsp olive oil
- 2 garlic cloves, minced
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
Instructions:
- Cook the penne pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water and drain the rest.
- While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute, until fragrant.
- Add the zucchini, yellow squash, red bell pepper, broccoli, and green peas to the skillet. Sauté the vegetables for 5-7 minutes, until they are tender but still crisp.
- Stir in the cherry tomatoes and cook for another 2 minutes, just until they begin to soften.
- Add the cooked penne to the skillet along with the basil pesto. Toss everything together, adding a little reserved pasta water if needed to loosen the sauce.
- Season with salt and pepper to taste, and sprinkle with grated Parmesan cheese.
- Serve the pasta hot, garnished with fresh basil leaves and extra Parmesan if desired.
Enjoy your light and flavorful Pesto Penne Primavera, a perfect way to enjoy the freshness of seasonal vegetables with a delicious, herbaceous pesto sauce!
