Pesto Pasta Primavera with Cherry Tomatoes
Equipment
- Large pot
- Large skillet
- Colander
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 1 medium zucchini, sliced into half-moons
- 1 red bell pepper, sliced
- 8 oz broccoli florets
- 1 pint cherry tomatoes, halved
- 3/4 cup basil pesto
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the penne until al dente. Drain the pasta in a colander and set it aside.
- Heat the olive oil in a large skillet over medium heat. Add the zucchini, red bell pepper, and broccoli florets. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are crisp-tender.
- Stir the halved cherry tomatoes into the skillet and cook for 1 minute more, just until they start to soften.
- Add the drained pasta to the skillet along with the basil pesto. Toss everything together until the pasta and vegetables are evenly coated.
- Season with salt and black pepper to taste. Remove from heat, transfer to a serving dish, and scatter fresh basil leaves over the top.
Notes
Cook the pasta just until al dente so it holds its shape after tossing with the pesto and sitting at a potluck table. If making this ahead, store the pesto separately and combine everything right before serving to keep the vegetables from softening too much. You can swap the broccoli for asparagus when it is in season.
Course: Main Course
Cuisine: Italian
Equipment: Large pot, Large skillet, Colander
Cuisine: Italian
Equipment: Large pot, Large skillet, Colander