Summer Vegetable Pesto Pasta Recipes
PASTA WITH ROASTED SUMMER VEGETABLES AND BASIL
A bit of butter, parmesan cheese, and fresh basil transforms roasted vegetables into a flavorful sauce for pasta. You could easily modify this recipe to use any vegetables that are in season.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Divide squash, tomatoes, onions, and garlic between two large rimmed baking sheets. Drizzle with oil, and season with salt and pepper; toss to coat and then spread evenly. Roast (without tossing) until tender and starting to brown, 30 to 40 minutes.
- Meanwhile, bring a large pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Drain, and return to pot.
- Add roasted vegetables, butter, parmesan, and basil to pot; season with salt and pepper, and toss gently with pasta to combine. Reheat over medium-low if necessary before serving.
Nutrition Facts : Calories 513 g, Fat 24 g, Fiber 7 g, Protein 16 g
SUMMER VEGETABLE PESTO PASTA
Yummy and absolutely guilt-free, this pesto "pasta" had way less calories compared to a bowl of traditional pesto pasta. A perfect vegan meal, side dish, paleo meal, or just for fun meal. I used the VeggiePasta 4-Blade Vegetable Spiralizer to make my vegetable "pasta". Got it off amazon.com. Quite the portable/handy tool! Recipe taken from VeggiePasta Recipe Book.
Provided by VeggiePasta
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Boil the water in a kettle or on stovetop, and soak the cashews in the boiling water for maximum of half an hour. [Soaking the cashews breaks down phytic acid and allows for proper digestion. It also neutralizes enzyme inhibitors, making digestion a whole lot easier.).
- Pour some of the water into a large saucepan and place the zucchini noodles in the water for about 2 minutes.
- Drain the noodles and place on a baking tray lined with parchment paper. [This helps to drain excess water].
- Sauté the mushrooms in a little olive oil for about 4 minutes (must not exceed medium heat).
- Remove the cashews from the water and drain. Keep the sack water to one side.
- Place the cashews in a blender (or food processor) with 1 cup of the soak water. Add in the lemon juice, nutmeg, basil, salt, pepper and garlic. gently pulse until everything is well combined and smooth.
- Serve sauce over the pasta. Bon appetite!
Nutrition Facts : Calories 675.3, Fat 49.9, SaturatedFat 8.8, Sodium 401.4, Carbohydrate 48, Fiber 10.3, Sugar 18.2, Protein 21.4
VEGETABLE PESTO PASTA
If you like pesto, this makes a great pasta dish, especially for using up some of the vegetables from your summer garden. It can be either a side dish or a main dish for supper. The amount of oil required for the pesto is approximate, so be prepared to use more if needed. The pesto directions make more than is needed for the dish, so reserve the extra pesto for another use.
Provided by echo echo
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Make the pesto by pureéing the basil through garlic in a blender or food processor; slowly add the 1/2 cup olive oil, blending until smooth.
- Heat the 1 Tbs oil in a skillet over medium heat and sauté the asparagus, beans and zucchini about 10 minutes, stirring often, until cooked but not limp.
- Add 1 cup of the pesto, stir thoroughly, and cook until heated thru.
- Toss the pasta with the pesto-vegetable mixture and serve.
Nutrition Facts : Calories 454.4, Fat 31.1, SaturatedFat 4.9, Cholesterol 7.3, Sodium 138.3, Carbohydrate 34.8, Fiber 3.9, Sugar 2.3, Protein 11.5
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