Pesto Pasta With Summer Vegetables {A Meatless Monday Recipe

Pesto Pasta With Summer Vegetables {A Meatless Monday Recipe

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I’m excited about lunch today because David and I are having this delicious pesto pasta with summer vegetables. It’s a quick low-calorie pasta dish I threw together yesterday evening that only took 20-minutes!

This 5-ingredient warm bowtie pasta dish is made of fresh zucchini, corn, tomatoes, and pesto. It’s a great way to enjoy the harvest of fresh summer vegetables.

ingredients to make recipe

What I love about this pasta dish the most is that it comes together in less than 30-minutes. This means you have more time to enjoy a summer evening outside instead of in the kitchen slaving over the stove. Enjoy this pesto pasta warm or at room temperature. And feel free to make it ahead because it will make a great lunch.

Let’s make pesto pasta with summer vegetables!

ingredients to make recipe

How To Make Pesto Pasta With Summer Vegetables

Step #1 The Pasta:

Bring a large pot of heavily salted water to a boil and cook the pasta according to package directions.

You can use any pasta you’d like, but I think the bowtie (farfalle) works great because they are flat and help scoop up all the small tidbits of corn. They also collect a lot of that zippy pesto giving you pops of pesto in each bite.

corn and zucchini in skillet

Step #2 Saute The Vegetables

Meanwhile, heat the olive oil in a large non-stick skillet over medium-high heat. Add the zucchini and season with salt and fresh cracked black pepper to taste. Saute for about 5 to 7 minutes, tossing occasionally.

Next, add the corn to the skillet with the zucchini. Toss and warm through.

pesto pasta with summer vegetables in bowl with mountain view

Step #3 Put It All Together

Drain the pasta well and add it to the skillet with the zucchini and corn. Then stir in the tomatoes and pesto. Toss to make sure everything is coated well. Taste and season with salt and pepper to taste.

Step #4 Serve & Enjoy Pesto Pasta With Summer Vegetables!

Serve hot or at room temperature alone or with crusty bread.

pesto pasta with summer vegetables

We’ve been doing a lot of repeat performance dishes lately for Meatless Monday. This is a new vegetarian favorite!

Other Vegetarian Pasta Dishes:

CHECK OUT OUR VIDEO ON HOW TO MAKE PESTO PASTA WITH SUMMER VEGETABLES!

pesto pasta with summer vegetables
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Pesto Pasta with Summer Vegetables

With only 5-ingredients, pesto pasta with summer vegetables is a great vegetarian way to enjoy the harvest of fresh summer vegetables!
Course lunch, Main Course
Cuisine American, Italian, Meatless Monday, Vegetarian
Keyword corn, Pasta, Pesto, summer, tomato, vegetables, zucchini
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 394kcal

Ingredients

  • 8 oz pasta bowties (farfalle)
  • 2 tablespoons extra-virgin olive oil
  • 1 pound zucchini (2-medium) chopped into bite-size pieces
  • kosher salt and fresh cracked pepper to taste
  • 1 cup corn fresh sweet corn
  • 1 tomato (large or 2 medium) chopped into bite size pieces
  • ¼ cup pesto

Instructions

  • Cook the pasta in heavily salted water, according to package directions.
  • Meanwhile, heat the olive oil in a large non-stick skillet over medium-high heat. Add the zucchini and season with salt and fresh cracked black pepper to taste. Saute for about 5 to 7 minutes, tossing occasionally.
  • Next, add the corn to the skillet with the zucchini. Toss and warm through.
  • Drain the pasta well and add it to the skillet with the zucchini and corn. Then stir in the tomatoes and pesto. Toss to make sure everything is coate well. Taste and season with salt and pepper to taste.
  • Serve hot or at room temperature alone or with crusty bread.

Video

Notes

Recipe adapted from SavoryOnline.com

Nutrition

Calories: 394kcal | Carbohydrates: 56g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 159mg | Potassium: 579mg | Fiber: 4g | Sugar: 7g | Vitamin A: 897IU | Vitamin C: 27mg | Calcium: 58mg | Iron: 2mg
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