Pesto Pasta Primavera

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente. Drain and set aside.

2. 2

   While the pasta is cooking, heat a large skillet over medium heat. Add the sliced zucchini and yellow squash, and sauté until they start to soften, about 4-5 minutes.

3. 3

   Add the halved cherry tomatoes to the skillet and cook for an additional 2 minutes, just until they start to release their juices.

4. 4

   Toast the pine nuts in a small dry pan over medium heat until golden brown, stirring frequently to prevent burning. This should take about 3-4 minutes. Remove from heat and set aside.

5. 5

   In the large pot or a serving bowl, combine the cooked pasta with the sautéed vegetables. Add the pesto sauce and toss until the pasta is evenly coated.

6. 6

   Sprinkle the toasted pine nuts and grated Parmesan cheese over the pasta. Season with salt and pepper to taste.

7. 7

   Serve the Pesto Pasta Primavera warm, garnished with additional Parmesan cheese if desired.