Veggie Pesto Pasta is a flavorful, nutritious weeknight dinner that comes together in just 25 minutes. This bright and zesty vegetarian dish features al dente pasta, zucchini, and asparagus tossed in herby pesto, lemon juice, and zest.
Cook asparagus - In a large pan, heat olive oil over medium heat. Add garlic and cook for 1 minute until fragrant. Add asparagus and cook until tender, about 8 minutes. Occasionally turn to ensure the asparagus cooks evenly. Season with salt and pepper to taste. Remove from the pan onto a plate.
2 tablespoon olive oil, 1 garlic clove, 1 bunch asparagus, Kosher or sea salt, Freshly cracked black pepper
Cook zucchini - Add more oil to the pan if necessary and add sliced zucchini, turning over halfway through. Cook until the zucchini is just cooked through and starting to turn golden on both sides, about 6-8 minutes depending on the thickness of the zucchini. Season with salt and pepper to taste. Cook in batches if necessary and place on a plate.
1 zucchini
Cook pasta - Cook the pasta while the vegetables cook. In a large pot, bring salted water to a rolling boil over medium-high heat. Add pasta to the water and cook until al dente per the packaging instructions. Reserve a cup of pasta water and drain the pasta.
1 lb short pasta
Mix ingredients - In a large pan over very low heat, add the pasta, pesto, lemon juice, and lemon zest. Toss with the pasta water about a quarter cup at a time, until the pasta sauce reaches a silky consistency. You don’t have to use all of the pasta water and the amount necessary will depend on the thickness of the pesto. Toss the pasta until it is coated in the pesto sauce and turn off the heat. Season with salt and pepper to taste and fold in the asparagus and zucchini, reserving a few pieces of each for garnish.
Serve - Serve immediately with fresh grated cheese and garnish with zucchini slices and asparagus.
Parmigiano-Reggiano
Notes
Top Tips
Salt the pasta water - Salt the pasta water with kosher salt to make the pasta extra flavorful.
Mix the sauce well - Before serving the pasta, make sure the pesto is well mixed in with the pasta noodles so the sauce coats each piece of pasta. The pasta water will emulsify the sauce and help make the sauce a silky consistency.
Remix the pesto - If you store and refrigerate leftover pesto separately, mix it again before using it. Otherwise the ingredients can separate overnight in the refrigerator.
Make ahead - Make the veggies and pesto the day before to help cut down the prep time.
Use frozen veggies - Use frozen veggies and heat in a pan per the instructions.