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Pesto Pasta Primavera

Name: Pesto Pasta Primavera
Total time: 20 min
Ingredients: 8 oz whole wheat pasta; 2 tablespoons pesto sauce; 1 zucchini, sliced; 1 yellow squash, sliced; 1/2 cup cherry tomatoes, halved; 1/4 cup pine nuts; 1/4 cup Parmesan cheese, grated; Salt and pepper to taste

20 min 341 kcal par portion Facile

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Ingrédients

4 Portions

whole wheat pasta8 oz
pesto sauce2 tablespoons
zucchini1 medium
yellow squash1 medium
cherry tomatoes1/2 cup
pine nuts1/4 cup
Parmesan cheese1/4 cup
Saltto taste
pepperto taste

Instructions

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
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
Add the halved cherry tomatoes to the skillet and cook for an additional 2 minutes, just until they start to release their juices.
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
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
Sprinkle the toasted pine nuts and grated Parmesan cheese over the pasta. Season with salt and pepper to taste.
7
Serve the Pesto Pasta Primavera warm, garnished with additional Parmesan cheese if desired.

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