Because we are in the last stretch of summer and tomorrow is Labor Day, I made this summer pesto pasta to enjoy some of my favorite vegetables during their prime time. This is a pretty straightforward recipe and makes for the perfect light dinner. It does not take a lot of time, but it is still packed with flavor. Of course you can make this recipe year-round, but using these vegetables when they are in season (summer) makes the dish even better.
This gluten free pasta option takes away some of the carbs, and there is double the protein and four times the fiber than in regular pasta!
You can use store-bought pesto, but it is fast and beneficial to make your own too. This way, you can control the amount of oil in it and add however much flavor you like. This pesto also leaves the pine nuts out for less fat. The biggest benefit though… the smell of fresh basil while cooking 😉
Prep time: 10 minutes
Cook time: 15 minutes
Total: 25 minutes
Yield: 8oz
Ingredients:
- 2 cups basil
- 2 garlic cloves
- 1/2 cup grated parmesan cheese
- 3 tbsp olive oil
- Salt
- Pepper
- One box of Banza rigatoni (or pasta of choice)
- Tomatos
- Zucchini
Instructions:
- Make the pesto- Pulse basil, garlic, parmesan, and a little of the oil in food processor. While pulsing, add oil in small amounts (you can use more or less). Scoop out of food processor and put to side until pasta and vegetables are ready.
- Boil hot water for pasta- Once bubbling, add pasta and let cook.
- Chop and cook vegetables- Chop vegetables to your desired size. Add chopped vegetables to hot pan with olive oil. Add salt and pepper and cook for 7-10 minutes.
- Add your pasta and pesto to the pan with the vegetables and pasta water slowly if wanted.
- Serve and enjoy!
