Pesto Vegetable Pasta combines angel hair pasta with spiralized vegetables, and is topped with my homemade pesto sauce. A delicious meatless pasta recipe but with a super healthy twist.
Course Main Dish, Side Dish
Cuisine American, Italian
Keyword pesto pasta, spiralized veggies, vegetable pesto pasta
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 5people
Calories 583kcal
Author Sue Ringsdorf
Ingredients
For the pasta:
10oz.angel hair pasta
1Tablespoonolive oil
2largecarrots- sliced thinly
2largezucchini squash- spiralized
2largeyellow squash- spiralized
kosher salt and freshly ground black pepper- to taste
For the pesto sauce:
2cupsbasil leaves
2/3cupparmesan cheese
1/4cuppine nuts- toasted
3clovesgarlic
1/2cupolive oil
kosher salt and freshly ground black pepper- to taste
Instructions
For the pesto sauce:
Pulse basil leaves, parmesan cheese, toasted pine nuts, garlic, and salt and pepper in food processor. Add olive oil gradually until fully combined. Set aside.
For the pasta:
Boil angel hair pasta to al dente, with plenty of water and salt added. Reserve about one cup of pasta water, and then strain the angel hair. Mix the pasta with the pesto sauce, and add enough pasta water until well coated.
Using spiralizer, spiralize the zucchini squash and yellow squash. Slice the carrots in thin slices (as it is difficult to spiralize them).
Add olive oil to large sauce pan, heated to medium high heat. Add veggies and cook until slightly softened, approximately 7-8 minutes. Add salt and pepper to taste.
To serve, place pesto pasta in bowls, along with some spiralized veggies. Top with freshly shredded parmesan cheese and extra pine nuts, if desired.
Video
Notes
Pro tip #1: Make the pesto sauce in advance and store in refrigerator.
Pro tip #2: Spiralize the veggies in advance and store in refrigerator.
For best results, use my homemade pesto recipe.
You can bulk up this recipe by using more spiralized veggies and less angel hair pasta.