Delicious Pesto Pasta with Summer Vegetables in 35 Minutes
This Pesto Pasta with Summer Vegetables is a quick and delicious way to enjoy the best of the season’s produce. After making this many times, I’ve discovered the trick to keeping the pasta perfectly al dente and the veggies crisp-tender. The result is a fresh, cozy dinner that’s way better than takeout. If you love recipes like this, you’ll also enjoy Heavenly Pressed Italian Picnic Sandwiches for Ultimate Flavor and Easy Ham Salad: A Delicious Way to Use Leftovers.
Why This Delicious Pesto Pasta with Summer Vegetables in 35 Minutes Is Pure Comfort
- It's ready in just 35 minutes
- Packed with fresh summer veggies
- Creamy, tangy, and full of flavor
- Better than takeout and perfect for busy weeknights
What You'll Need for Delicious Pesto Pasta with Summer Vegetables in 35 Minutes
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Pasta
- Pesto
- Zucchini
- Yellow Squash
- Cherry Tomatoes
- Garlic
- Red Pepper Flakes
- Salt
- Pepper
- Olive Oil
- Red Pepper Flakes
- Parmesan Cheese
- Optional: Fresh Basil
- Optional: Toasted Pine Nuts
- Optional: Crumbled Feta
đź“ť Ingredient Notes
- Pasta: Any shape will do, but I prefer penne or fusilli for this dish.
- Pesto: Homemade is best, but store-bought works in a pinch.
đź›’ Tools & Equipment I Recommend
- Pasta Pot — Keeps pasta perfectly al dente and makes draining a breeze. → See on Amazon
- Vegetable Spiralizer — Makes quick work of turning zucchini and squash into noodles. → See on Amazon
How to Make Delicious Pesto Pasta with Summer Vegetables in 35 Minutes
- Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Prepare Vegetables: Spiralize or thinly slice zucchini and squash. Halve cherry tomatoes.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sauté for 1 minute. Add zucchini, squash, and tomatoes. Cook until tender-crisp, about 5 minutes.
- Combine Pasta and Vegetables: Add cooked pasta and pesto to the skillet. Toss to combine, adding reserved pasta water as needed to reach your desired consistency.
- Serve: Divide pasta among plates. Top with fresh basil, toasted pine nuts, and crumbled feta if desired.
Cook's Tips for Perfect Delicious Pesto Pasta with Summer Vegetables in 35 Minutes
- Common mistake and fix: Don't overcook the pasta. It should be al dente. If it's too firm, add a bit more pasta water and cook for another minute.
- Pro tip: For a heartier meal, add grilled chicken or shrimp to the skillet before combining with the pasta.
- Pro tip: Make this dish vegetarian by using vegetable broth instead of chicken broth in the pesto.
Storing & Reheating Delicious Pesto Pasta with Summer Vegetables in 35 Minutes
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: The pesto can be made up to 3 days ahead and stored in the fridge.
Freezing Delicious Pesto Pasta with Summer Vegetables in 35 Minutes
Not recommended for this dish.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a spicier dish, add more red pepper flakes or a pinch of cayenne pepper to the pesto.
- Best substitution: If you don't have pesto on hand, you can use a combination of basil, garlic, and olive oil blended until smooth.
- Make-ahead: Prepare all the vegetables and cook the pasta ahead of time. When ready to serve, simply sauté the vegetables and combine with the pasta and pesto.
- Scaling: This recipe serves 4. To serve more, simply double or triple the ingredients.
- Troubleshooting: If your pesto is too thick, thin it out with a bit of pasta water or olive oil.
Want to level up this recipe?
Food Processor — Makes quick work of blending the pesto ingredients and ensures a smooth, creamy sauce. → Check price on Amazon
Delicious Pesto Pasta with Summer Vegetables in 35 Minutes
Ingredients
Main Ingredients
- Pasta
- Pesto
- Zucchini
- Yellow Squash
- Cherry Tomatoes
- Garlic
- Red Pepper Flakes
Seasonings
- Salt
- Pepper
- Olive Oil
- Red Pepper Flakes
- Parmesan Cheese
Optional Toppings
- Fresh Basil
- Toasted Pine Nuts
- Crumbled Feta
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Prepare Vegetables: Spiralize or thinly slice zucchini and squash. Halve cherry tomatoes.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sauté for 1 minute. Add zucchini, squash, and tomatoes. Cook until tender-crisp, about 5 minutes.
- Combine Pasta and Vegetables: Add cooked pasta and pesto to the skillet. Toss to combine, adding reserved pasta water as needed to reach your desired consistency.
- Serve: Divide pasta among plates. Top with fresh basil, toasted pine nuts, and crumbled feta if desired.
Notes
- Chef tip: For a spicier dish, add more red pepper flakes or a pinch of cayenne pepper to the pesto.
- Best substitution: If you don't have pesto on hand, you can use a combination of basil, garlic, and olive oil blended until smooth.
- Make-ahead: Prepare all the vegetables and cook the pasta ahead of time. When ready to serve, simply sauté the vegetables and combine with the pasta and pesto.
- Scaling: This recipe serves 4. To serve more, simply double or triple the ingredients.
- Troubleshooting: If your pesto is too thick, thin it out with a bit of pasta water or olive oil.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for this dish.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, stirring halfway through.
- Make ahead: The pesto can be made up to 3 days ahead and stored in the fridge.
Nutrition Per Serving
- Calories: 450
- Protein: 15g
- Fat: 20g
- Carbs: 55g
- Fiber: 5g
- Sugar: 8g
- Sodium: 800mg
- Cholesterol: 10mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Delicious Pesto Pasta with Summer Vegetables in 35 Minutes FAQs
Yes, you can prepare the vegetables and cook the pasta ahead of time. When ready to serve, simply sauté the vegetables and combine with the pasta and pesto.
This could be due to overcooking the pasta or not adding enough pesto. Be sure to cook the pasta until it's al dente and add enough pesto to reach your desired consistency.
While you can freeze the cooked pasta, the texture may not be as good upon thawing. It's best to make this dish fresh.
This recipe is best made on the stovetop. The air fryer may not cook the vegetables evenly or reach the high enough heat to cook the pasta properly.
If you don't have pesto on hand, you can use a combination of basil, garlic, and olive oil blended until smooth.
A Warm Final Note
I can’t wait for you to try Delicious Pesto Pasta with Summer Vegetables in 35 Minutes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
