Vegetable Pesto Pasta
This veggie pasta with pesto combines a delicious garlicky herb sauce with fresh colorful veggies for a tasty comfort food dinner!
Servings: 4 servings
Calories: 441kcal
Equipment
- Skillet
- Large pot
- Sieve
Ingredients
For the vegetable pasta
- 8 oz pasta
- pinch salt
- 1 tablespoon olive oil
- ½ onion diced
- 1 small red bell pepper seeds and membrane removed, diced
- 1 small zucchini diced
- 3 asparagus spears woody end removed, diced
- 1 garlic clove minced or finely diced
- pinch black pepper optional
For the pesto
- ¼ cup pine nuts or pumpkin seeds*
- ¼ cup olive oil
- 2 garlic cloves
- 1.5 cups fresh basil leaves
- 1 tablespoon apple cider vinegar
- pinch salt
Instructions
- Combine the pine nuts or pumpkin seeds, olive oil, garlic cloves, fresh basil leaves, apple cider vinegar and salt in a blender. Blend to a thick pesto. Taste test and adjust with more garlic or vinegar to preference.
- Cook the pasta in salted water according to packet instructions. Reserve a quarter cup of the pasta water.
- Drizzle olive oil in your skillet and cook the diced onion for 2-3 minutes until softened. Add the diced bell pepper, zucchini and asparagus. Cook for a few minutes, then add in the minced garlic. Cook the vegetables for about 8 minutes, or until to the degree of softness you prefer, stirring occasionally.
- Drain the pasta (reserving the water beforehand!) and tip into the skillet. Stir in the pesto, adding the pasta water to loosen the sauce, making sure the pasta is well coated. Spoon into your serving bowl, season to preference and enjoy!
Notes
*My low histamine readers will want to use a nut or seed that is suitable for them. Pine nuts, traditionally used for pesto, are rated as 1 with a ? as a liberator on the SIGHI list.
- Dice the bell peppers, zucchini and asparagus into pieces roughly a half inch in size.
- Adjust the pesto with more basil or garlic to taste preference.
- Don't forget to reserve the pasta water!
- Nutritional information is auto-generated and should be understood to be an estimate.
- pine nuts, which score 1 with a ? as a liberator.
- use a pasta that works for you.
- onion, which scores 1 and as a liberator. White onion scores 0.
- garlic and apple cider vinegar, which score 1.
Nutrition
Calories: 441kcal | Carbohydrates: 48g | Protein: 10g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Sodium: 9mg | Potassium: 376mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1207IU | Vitamin C: 33mg | Calcium: 46mg | Iron: 2mg
