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5 from 5 votes

Veggie Pesto Pasta

This is the best veggie pasta pesto! Full of vegetables with the delicious flavour of pesto this is the perfect easy meal or side dish.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner, Main Course, Pasta, Side Dish, Vegetables
Cuisine: American, Italian
Diet: Diabetic, Gluten Free, Low Lactose, Vegan, Vegetarian
Servings: 4
Calories: 377kcal
Author: Dr. Erin Carter

Ingredients

  • 8 oz pasta
  • 1 cup pesto
  • 3 tablespoon avocado oil (or olive oil)
  • 1 zucchini, chopped
  • 2 bell peppers, chopped
  • 1 cup baby tomatoes

Instructions

  • Cook the noodles according to the package instructions until they are al dente. Once they are cooked, drain them and set them aside.
  • While the noodles are cooking, place a saucepan on the stove on low heat and add the avocado oil. Once the pot is heated, add the chopped zucchini and bell peppers. Cook for 6-8 minutes, stirring frequently until the vegetables have the texture you prefer.
  • Transfer the cooked noodles and cooked vegetables to a large bowl.
  • Add the baby tomatoes and pesto and toss until the noodles and vegetables are evenly coated in the pesto. Then serve and enjoy!

Notes

  1. Nutritional values are an estimate and will vary depending on the exact ingredients used. 
  2. Feel free to add different veggies to this pesto pasta. 
  3. You can use any type of pesto that you like for this recipe. 
  4. Store any leftovers in the fridge in an airtight container for up to 5 days. 

Nutrition

Calories: 377kcal | Carbohydrates: 15g | Protein: 5g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 5mg | Sodium: 857mg | Potassium: 510mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3767IU | Vitamin C: 94mg | Calcium: 123mg | Iron: 1mg