I almost called this recipe “Presto Pesto Pasta Primavera,” but I thought that might be a bit much. The thing is, it’s really quick and easy… Especially if you already have some homemade garlic scape pesto on hand! Even if you don’t have the pesto, that can be whipped up in a matter of minutes as you wait for the pasta water to boil (which is exactly what I did when I made this last week)!
You may be thinking that pasta with vegetables isn’t much of a recipe… That you could figure it out yourself. But, in some ways, that’s the point. One of the most valuable skills I have learned in the kitchen is the ability to just “wing it” with what I have on hand. It’s essential for me during the summer with our CSA because I never know what I’m going to get each week. So, I have fun creating new dishes with all of the veggies I get. A quick pasta primavera is a great way to use up the veggies you have on hand… I’ve included my recipe below, but it’s really just a suggestion. You can mix up the veggies, pesto, pasta, and cheese to come up with endless combinations for flavorful dishes each week!
This recipe made about 3 servings… We had 2 servings for dinner and then used the leftovers in a pasta frittata, which was even easier! Just sautee the leftovers in a skillet, stir in some eggs that have been beaten with a bit of milk and leftover pesto, cover and cook for about 5 minutes. Then, top with tomato slices and fresh mozzarella, and finish under the broiler. What could be easier?
Pesto Pasta Primavera
- 8 ounces whole wheat fusilli (or your favorite pasta)
- 2 tablespoons extra virgin olive oil
- 1 yellow squash, cut in half lengthwise and sliced
- 1 red bell pepper, sliced and cut into 1″ strips
- 1 small vidalia onion, sliced
- 1/3 cup garlic scape pesto (or your favorite pesto)
- Kosher salt
- Freshly grated Parmigiano-Reggiano cheese
Prepare the pasta according to the package directions. Drain and set aside.
Heat the oil in a skillet over medium heat. Add the squash, pepper, and onion. Saute untli the vegetables start to get tender, but still have a bite to them. Add the pasta and the pesto to the pan and toss to evenly coat the vegetables and the pasta with the pesto. Adjust seasoning (if needed) with Kosher salt.
Serve immediately topped with freshly grated Parmigiano-Reggiano!