Pesto Vegetable Pasta combines angel hair pasta with spiralized vegetables, and is topped with my homemade pesto sauce. A delightful meatless pasta recipe but with a super healthy twist.
I love me some pasta. Mix it with veggies and top it with pesto sauce. Hellooooooo dear delicious friend.
There are several things I love about this recipe.
- It has PASTA in it.
- My homemade pesto sauce makes another appearance.
- “Veggie noodles” make this recipe super healthy.
- It is BEAUTIFUL to look at and DELICIOUS to eat. 🙂
To make this exact recipe, you will need a special tool, called a spiralizer. I’ve linked the one I have in My Kitchen Tools, under FOOD PREP. You can also just slice the veggies super thin if you prefer. Using a spiralizer is very easy and when I made this dish, I spiralized my veggies the day before.
One recipe of my homemade pesto sauce coats these noodles and veggies nicely. It makes everything stick together and gives it a nice fresh flavor, without overwhelming it. Like I’ve mentioned before, I keep small containers of pesto sauce in my freezer for meals like this. Because sometimes I want something quick but healthy at the same time. For all you working parents, this advance preparation will make your lives so much easier.
The next time I make this, I’m going to add some chicken or another lean protein. You could also add even more veg and less pasta if you want. Or more pasta and less veg.
See? So versatile. 🙂
I want to give you one more up-close-and-personal look at my Pesto Vegetable Pasta. I absolutely LOVE all that color. It makes me super happy and in the mood for eating healthy. Because we are showing a lot more leg (shorts, swimsuits…!!) than we did a few months ago.
Yikes. Off to get a quick sweat session in STAT.
Please let me know if you try this Pesto Vegetable Pasta, and how you like it!
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- 6 oz. angel hair pasta
- 2 large carrots - spiralized
- 2 large zucchini squash - spiralized
- 2 large yellow squash - spiralized
- 2 Tablespoons olive oil
- 2 cups basil leaves
- 2/3 cup parmesan cheese
- 1/4 cup pine nuts - toasted
- 3 cloves garlic
- 1/2 cup olive oil
- salt and pepper - to taste
Boil angel hair pasta according to package directions. Rinse, drain, and set aside.
Using spiralizer, spiralize the carrots, zucchini squash, and yellow squash.
Add olive oil to large sauce pan, heated to medium high. Add veggies and cook until slightly softened, approximately 10 minutes. Add cooked angel hair pasta, and mix.
Add prepared pesto sauce to pan and stir to combine. Heat through, approximately 5 minutes.
Pulse basil leaves, parmesan cheese, toasted pine nuts, garlic, and salt and pepper in food processor. Add olive oil gradually until fully combined.