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.
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!
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.
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.
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.
We’ve been doing a lot of repeat performance dishes lately for Meatless Monday. This is a new vegetarian favorite!
Other Vegetarian Pasta Dishes:
- Air Fryer Broccoli With Ricotta and Pasta
- Butternut Squash Fettuccine
- Lemon Chickpea Orzo Soup
- Tortellini With Broccoli and Sun-Dried Tomatoes
- Easy Roasted Vegetable Pasta Bake
- Mediterranean Pasta Salad
- Mushroom Spinach Artichoke Alfredo Pasta
- Pasta Primavera
- Zesty Shiitake Mushroom Pasta
- Pasta Puttanesca and Memories of Vegas
CHECK OUT OUR VIDEO ON HOW TO MAKE PESTO PASTA WITH SUMMER VEGETABLES!
Pesto Pasta with Summer Vegetables
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 freshly cracked black 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.
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