Description
Bright, fresh, and cozy, my Spring Vegetable Pasta Primavera with Basil Pesto celebrates the best of spring produce. Tender vegetables and al dente pasta are tossed with fragrant homemade basil pesto and a sprinkle of Parmesan for a family-friendly, colorful, and nourishing meal. Perfect for lunch or dinner, this recipe is simple, quick, and full of love, making it a staple in my kitchen every spring.
Ingredients
Scale
- 300g spaghetti or fettuccine
- 1 medium zucchini, sliced into half-moons
- 1 medium yellow squash, sliced into half-moons
- 1 cup asparagus, cut into 2-inch pieces
- 1 cup sugar snap peas, trimmed
- 1 medium red bell pepper, thinly sliced
- 1 medium carrot, julienned
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt & pepper, to taste
- 1/2 cup Parmesan cheese
- Basil Pesto: 2 cups fresh basil leaves, 1/3 cup pine nuts, 1/2 cup olive oil, 1/2 cup Parmesan cheese, 2 cloves garlic, salt & pepper
Instructions
- Make pesto in a food processor and set aside.
- Cook pasta al dente, reserving 1/2 cup pasta water.
- Sauté garlic, then vegetables until tender-crisp.
- Toss pasta with vegetables, pesto, and reserved pasta water.
- Sprinkle Parmesan and toss gently.
- Serve immediately and garnish with fresh basil leaves.
Notes
Toast pine nuts for extra flavor. Use reserved pasta water to create a silky sauce. Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop to maintain tender vegetables.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 10mg