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As the warm sun graces us with its presence, there's nothing quite like a vibrant, fresh meal to celebrate the joys of summer. Summer Veggie Pesto Pasta is the perfect dish to enjoy during those long, sun-filled days. This recipe brings together the best of summer’s bounty, featuring an array of seasonal vegetables and a homemade pesto that’s simple to prepare. Not only does this dish tantalize your taste buds with its rich flavors and textures, but it also provides a healthy and satisfying meal that can be enjoyed hot or cold, making it ideal for picnics, barbecues, or a cozy family dinner.

Summer Veggie Pesto Pasta

Discover the vibrant taste of summer with this delightful Summer Veggie Pesto Pasta recipe! Perfect for those sun-filled days, this dish pairs fresh seasonal vegetables with a homemade pesto that’s easy to whip up. Enjoy it hot or cold at picnics or family dinners. Learn about the best pasta choices, how to create a flavorful pesto, and tips for sautéing veggies. Embrace the season's bounty and savor a healthy, delicious meal that celebrates fresh flavors!
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Ingredients
  

12 oz spaghetti or pasta of choice

1 cup fresh basil leaves

1/4 cup pine nuts (or walnuts for a twist)

1/2 cup freshly grated Parmesan cheese

2 cloves garlic, minced

1/2 cup extra virgin olive oil

Salt and black pepper to taste

1 cup cherry tomatoes, halved

1 medium zucchini, diced

1 bell pepper (any color), diced

1 cup fresh spinach

1/2 teaspoon red pepper flakes (optional)

Juice of 1 lemon

Fresh basil leaves for garnish

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

    Prepare the Pesto: In a food processor, combine basil leaves, pine nuts, Parmesan cheese, and minced garlic. Pulse until finely chopped. With the food processor running, slowly drizzle in the olive oil until the mixture is smooth. Season with salt, black pepper, and lemon juice to taste. If the pesto is too thick, add a little reserved pasta water to loosen it.

      Sauté the Veggies: In a large skillet over medium heat, add a tablespoon of olive oil. Once hot, add the diced zucchini and bell pepper. Sauté for about 3-4 minutes until just tender. Add the cherry tomatoes and spinach, and cook for an additional 2-3 minutes until the spinach has wilted and the tomatoes are slightly softened.

        Combine: In the skillet with the veggies, add the drained pasta and pesto. Toss everything together gently, adding reserved pasta water a little at a time until you reach your desired sauciness. Sprinkle in red pepper flakes if you desire some heat.

          Serve: Divide the pasta among serving plates, garnishing with extra Parmesan cheese and fresh basil leaves.

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