Pesto Pasta With Veggies Recipes

Veggie Pesto Pasta (with Roasted Vegetables) Where …

WebFeb 4, 2021 · Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Chop the zucchini and bell peppers into cubes of similar …

Rating: 5/5(1)
1. Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
2. Chop the zucchini and bell peppers into cubes of similar size. Slice the onion. Place the veggies in a large roasting tin in a single layer. Pour the olive oil on top, add rosemary, and generously salt and pepper. Mix well with your hands, the veggies should be all coated in oil and spices. Roast for 25-30 minutes or until they are tender and slightly caramelized.
3. In the meantime, bring a large pot of water to a boil. Add salt generously. Add pasta and cook according to package instructions, adding the peas during the last 2 minutes of the cooking time. Reserve about 1 cup of the pasta water and drain the rest.
4. Return the pasta and peas to the pot. Add pesto and Parmesan and a splash of pasta water. Mix well and add another splash of water, but only if you feel that the pasta needs more moisture.

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Pesto Veggie Pasta Fresh and Satisfying Iowa Girl Eats

WebApr 23, 2021 · Step 3: Saute the Vegetables. Meanwhile, add chopped shallot or onion, zucchini, summer squash, and fresh garlic to a large …

Rating: 5/5(2)
1. For the Pesto: Add basil, walnuts, garlic, salt, and lemon juice to a food processor then pulse until basil is finely chopped. Stream in extra virgin olive oil while the food processor is running, scraping the sides down halfway through. Don't over-process as the extra virgin olive oil can become bitter tasting. Stir in parmesan cheese then add more lemon juice if needed. Pesto shouldn't taste lemony, just fresh. Set aside.
2. Bring a large pot of water to a boil then add ~1 Tablespoon salt and the pasta. Cook until pasta is just barely al dente (it will continue to cook slightly when added to the skillet with the vegetables) then BEFORE DRAINING carefully scoop out ~1 cup pasta cooking water. Drain pasta then set aside.
3. Meanwhile, heat extra virgin olive oil in a very large skillet over medium-high heat. Once hot, add shallots or onions, sweet corn kernels, zucchini, and summer squash. Season generously with Montreal seasoning then saute until zucchini begins to soften, 3 minutes. Add garlic then continue to saute until zucchini is crisp-tender, another 3 minutes.
4. Add pesto, cooked pasta, and cherry tomatoes to skillet then stir to combine. A ~1/4 cup pasta cooking to help the pesto adhere to the pasta, adding a bit more if needed to create a thin, light sauce. Taste then add more salt if necessary, and then scoop into bowls and serve.

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