Pâtes au pesto et aux légumes

Ingrédients

• 1/2 pound dry rotini pasta (about 2 1/2 cups)
• 5.5 ounces fresh broccoli florets (chopped (2-3 cups))
• 1 Tbsp olive oil
• 1 onion (diced)
• 4 cloves of garlic (minced)
• 1 yellow squash (sliced and halved or quartered)
• 1 cup corn (fresh or frozen)
• 3/4 cup pesto
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1 cup halved cherry tomatoes (or grape tomatoes)
• 1/4 cup freshly grated parmesan cheese (for garnish)

Préparation

1. 1

   Bring at least 6 cups of salted water to a boil in a large pot. Cook for about 7-8 minutes or until al dente. Add the chopped broccoli during the last 1-2 minutes of cooking. Reserve about a half cup of the pasta water, then drain in a colander.

2. 2

   While pasta is cooking, heat the oil in a large skillet over medium heat. Add the onion and saute for 3 minutes. Add garlic and cook another minute.

3. 3

   Stir in the squash and corn and cook for another 3-5 minutes.

4. 4

   Add the cooked pasta and broccoli, pesto, and salt and pepper. Stir until coated. If it's too dry, stir in some of the reserved pasta water,

5. 5

   Add the tomatoes and heat through. Sprinkle each serving with parmesan cheese. Garnish with fresh basil leaves if desired.