Sun Dried Tomatoes Pesto Pasta with Seasoned Veggies
Transform your weeknight dinners with this vibrant Sun-Dried Tomato Pesto Pasta with Seasoned Veggies—an irresistible blend of Mediterranean flavors and wholesome ingredients. This quick and easy recipe features al dente pasta coated in a rich, garlicky sun-dried tomato pesto made with fresh basil, Parmesan, and pine nuts. Sautéed zucchini, bell peppers, cherry tomatoes, and tender spinach add a boost of color, nutrition, and a delightful crunch. With its balance of creamy textures and bold savory notes, this dish is perfect for busy evenings yet elegant enough for entertaining. Ready in just 35 minutes, it's a crowd-pleasing vegetarian pasta dish that's guaranteed to become a family favorite.
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Ingredients
- 400 grams Pasta (e.g., penne, fusilli, or spaghetti)
- 100 grams Sun-dried tomatoes (packed in oil)
- 50 grams Parmesan cheese (grated)
- 30 grams Fresh basil leaves
- 2 units Garlic cloves (peeled)
- 30 grams Pine nuts
- 100 ml Olive oil
- 200 grams Cherry tomatoes (halved)
- 1 unit Zucchini (sliced into half-moons)
- 1 unit Bell pepper (chopped)
- 100 grams Spinach (fresh)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Red chili flakes (optional)
Directions
Step 1
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
Step 2
To make the sun-dried tomato pesto, combine the sun-dried tomatoes, Parmesan cheese, basil leaves, garlic cloves, pine nuts, and olive oil in a food processor. Blend until smooth, then season with salt and pepper to taste. Set the pesto aside.
Step 3
Heat a large skillet over medium heat and drizzle with a small amount of the oil from the sun-dried tomato jar. Add the zucchini and bell pepper, and sauté for 3-4 minutes until slightly tender.
Step 4
Add the cherry tomatoes to the skillet and cook for another 2 minutes. Stir in the fresh spinach until wilted. Season the vegetables with salt, black pepper, and red chili flakes (if using). Remove from heat.
Step 5
Return the cooked pasta to the pot, then stir in the prepared sun-dried tomato pesto. If the sauce is too thick, add the reserved pasta water a little at a time until you reach the desired consistency.
Step 6
Add the sautéed vegetables to the pasta and toss gently to combine.
Step 7
Serve the pasta warm, garnished with additional Parmesan cheese and fresh basil, if desired.
Nutrition Facts
| Serving size | (163.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 721.9 |
| Total Fat 56.9g | 0% |
| Saturated Fat 16.2g | 0% |
| Cholesterol 40mg | 0% |
| Sodium 4003.6mg | 0% |
| Total Carbohydrate 29.7g | 0% |
| Dietary Fiber 7.6g | 0% |
| Total Sugars 14.4g | |
| Protein 26.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 636.5mg | 0% |
| Iron 5.1mg | 0% |
| Potassium 3124.2mg | 0% |
Source of Calories