Description
A quick and easy one-pot dish featuring fresh vegetables and pesto sauce, perfect for a spring dinner.
Ingredients
Scale
- 8 oz pasta of choice
- 2 cups mixed spring vegetables (e.g., bell peppers, zucchini, asparagus)
- 1 cup pesto sauce
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the mixed spring vegetables and sauté until tender.
- Stir in the pasta and enough water to cover the pasta.
- Bring to a boil and cook until the pasta is al dente.
- Drain any excess water, then stir in the pesto sauce and Parmesan cheese.
- Season with salt and pepper to taste, and serve warm.
Notes
- Feel free to use any seasonal vegetables you have on hand.
- This dish can be made vegan by omitting the Parmesan cheese or using a vegan alternative.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 10mg