This pasta is a great way to incorporate a variety of vegetables into one quick and simple meal that your friends and family will love. You can substitute any of the vegetables listed for ones that are in season and readily available.
- ½ box (approximately 4 cups) 100% whole-wheat pasta (bow-tie or rotini)
- 3/4 cup olive oil
- 2 – 3 garlic cloves, minced
- 1 red bell pepper, chopped into small pieces
- 1 zucchini squash, sliced
- 2 yellow squash, sliced
- 2 broccoli heads, chopped
- 5 – 6 carrots, peeled and sliced
- ¼ cup basil pesto
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon crushed red pepper
- ½ cup shredded Parmesan cheese
- Cook the pasta according to directions on box. Drain and set aside.
- Heat the olive oil in a large skillet over medium-high heat and add minced garlic. Add all vegetables and sauté for a few minutes until tender.
- Mix in the basil pesto, salt, black pepper, and crushed red pepper.
- Sprinkle with shredded Parmesan cheese and serve.
Nutrition Information per Serving
- Serving Size: 2½ cups
- Vegetables: 2 cups
- Fruits: 0 cups
- Calories: 396 calories
- Carbohydrates: 33 grams
- Fiber: 8 grams
- Protein: 11 grams
- Fat: 27 grams
- Sodium: 526 mg
4 thoughts on “Whole Wheat Pasta with Pesto and Vegetables”
Really enjoyed this recipe. I added an onion.
I will be trying this recipe this summer with some of the veggies I will be growing in my Garden. Looks delicious.
Is the 3/4cup of Olive Oil correct!?!
Although it seems like a lot of olive oil, this recipe prepares 8 servings. This means each serving only contains about 1 ½ tablespoons of olive oil. The amount of olive oil is needed to properly flavor and cook the large amount of vegetables. In addition, the olive oil along with the pesto help to create a light sauce for the pasta once added.