Veggie Pesto Pasta Recipes

VEGETABLE PESTO PASTA

Vegetable Pesto Pasta image

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

Ingredients

1 (8 ounce) package ziti pasta or 1 (8 ounce) package rotini pasta, cooked
2 cups loosely packed fresh basil
1/2 cup grated parmesan cheese
1/2 cup pine nuts
2 cloves garlic, minced
1/2 cup extra virgin olive oil, plus
1 tablespoon extra virgin olive oil
1/3 lb asparagus, cut into quarters
1/3 lb green beans, cut into thirds
1/3 lb zucchini, halved lengthwise and sliced

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

VEGGIE-PACKED PASTA

Veggie-Packed Pasta image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

Kosher salt, to taste
12 ounces whole wheat penne pasta
3 tablespoons olive oil, divided
1 yellow onion, thinly sliced
3 cloves garlic, minced
1 bunch asparagus, cut into bite-size pieces
1 medium zucchini, cut into bite-size chunks
Black pepper, to taste
1/2 cup white wine
2 cups torn fresh kale
1 cup frozen peas
1/2 cup ricotta cheese
1/2 cup prepared pesto
1 cup seasoned breadcrumbs
1/4 cup grated Parmesan
1/2 teaspoon crushed red pepper flakes
Fresh parsley leaves, for serving

Steps:

Bring a large pot of salted water to a boil. Preheat the oven to 425 degrees F.
Cook the pasta until al dente, according to package guidelines. Drain, reserving a 1/4 cup of the pasta water (plus a little more). Set the pasta and pasta water aside.
Heat 2 tablespoons of the olive oil in a large skillet over a medium heat. When the oil is hot, add the onion and garlic and stir. Add the asparagus and zucchini and sprinkle with a good pinch of salt and pepper. Cook, stirring, to soften the vegetables, 2 to 3 minutes. Add the white wine, scrape up the bottom of the pan and let the wine cook down. Add the kale, peas, ricotta cheese, pesto and the reserved 1/4 cup pasta water and bring to a boil, cook for 1 minute. Add the drained pasta and mix thoroughly. Use more pasta water as needed if the sauce is too thick.
Transfer the pasta mixture to a 9-by-13-inch baking dish.
Add the breadcrumbs, Parmesan, crushed red pepper flakes and remaining 1 tablespoon of olive oil to a medium bowl and mix until well combined.
Sprinkle the breadcrumb mixture over the top of the pasta, then bake until the breadcrumbs are golden, and the sauce is bubbly, 15 to 17 minutes.
Remove and garnish with fresh parsley.

VEGAN PESTO PASTA RECIPE BY TASTY

Vegan Pesto Pasta Recipe by Tasty image

Here's what you need: fresh basil, fresh arugula, lemon juice, olive oil, water, garlic, pepper, kosher salt, almond meal, vegan spaghetti, pasta water

Provided by Camille Bergerson

Categories Dinner

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 cup fresh basil, packed
1 cup fresh arugula, packed
½ lemon lemon juice
⅓ cup olive oil
½ cup water
2 cloves garlic, peeled
1 teaspoon pepper
2 teaspoons kosher salt
1 ¼ cups almond meal
1 lb vegan spaghetti
⅓ cup pasta water, if you're using this as a dip, omit the pasta water

Steps:

Combine basil, arugula, lemon juice, water, and olive oil to a blender and blend for 5-10 seconds.
Add garlic, salt, pepper, and almond meal to the blender and blend until completely incorporated.
Boil salted water and cook spaghetti according to packaging instructions.
When draining the pasta, reserve ⅓ to 1 cup (80 to 235 ml) of water.
Once drained, return the pasta to the pot, and stir in the pesto, adding reserved pasta water until the sauce reaches desired consistency.
Enjoy!

Nutrition Facts : Calories 392 calories, Carbohydrate 47 grams, Fat 18 grams, Fiber 4 grams, Protein 11 grams, Sugar 2 grams

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