Vegetable Pesto Pasta Recipe

Loaded with fresh summer vegetables, this pesto veggie pasta makes an easy weeknight meal that is packed with nutrition!

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Bring 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. 2While 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. 3Stir in the squash and corn and cook for another 3-5 minutes.
4. 4Add 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. 5Add the tomatoes and heat through. Sprinkle each serving with parmesan cheese. Garnish with fresh basil leaves if desired.