Pesto Primavera
Pesto primavera is a flavorful and filling summer dish that's surprisingly easy to prepare. Pesto and sun-dried tomatoes are tossed with your favorite pasta and sauteed veggies to make this simple meal.
Servings: 5 servings
Calories: 388kcal
Ingredients
- 8 ounces farfalle pasta, dry
- 1 tablespoon olive oil
- 1 medium zucchini, sliced into half moons
- 8 ounces asparagus, ends trimmed and chopped into thirds
- 1 cup frozen peas
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup pesto
- 4 ounces sun-dried tomatoes, julienned
- ½ cup reserved pasta water
Instructions
- In a pot of salted, boiling water, cook pasta to al dente according to package directions. Before draining, reserve ½ cup of pasta water. Drain pasta and set aside.
- Meanwhile, in a sauté pan over medium heat, add olive oil. When warm, add zucchini, asparagus, peas, Italian seasoning, salt, and pepper. Cook for 4 to 5 minutes, or until veggies are tender.
- Add cooked pasta, pesto, sun-dried tomatoes, and reserved pasta water. Toss until evenly coated and cook an additional 1 to 2 minutes, or until warm.
- Remove from heat and serve.
Recommended Equipment
Notes
- Leftovers will keep for 2 to 3 days in a tightly sealed container in the refrigerator.
Nutrition Estimate
Calories: 388kcal | Carbohydrates: 56g | Protein: 13g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 498mg | Potassium: 1148mg | Fiber: 8g | Sugar: 14g | Vitamin A: 1345IU | Vitamin C: 30mg | Calcium: 103mg | Iron: 4mg