Basil Pesto Pasta with Veggies

Name: Basil Pesto Pasta with Veggies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 cups fresh basil leaves; 1/2 cup grated Parmesan cheese; 1/2 cup pine nuts, toasted; 2 garlic cloves; 1/2 cup olive oil; Salt and pepper to taste; 12 ounces spaghetti or your favorite pasta; 1 cup cherry tomatoes, halved; 1 cup zucchini, diced; 1 cup bell peppers, diced; 1 cup asparagus, chopped; Extra cheese for serving (optional)

Highlighted under: Healthy Light Meals

I absolutely love making Basil Pesto Pasta with Veggies because it's a vibrant, refreshing dish that highlights the beauty of fresh ingredients. The creamy, aromatic basil pesto brings everything together, coating the pasta perfectly while the veggies add a delightful crunch. It's quick to prepare, making it my go-to recipe for weeknight dinners when I want something nutritious yet satisfying. Plus, it’s versatile enough to allow for any seasonal vegetables I have on hand, making it a truly adaptable family favorite.

Created by

Emily

Last updated on 2026-02-04T18:42:27.643Z

When I first experimented with Basil Pesto Pasta, I wanted to create a dish that was both colorful and satisfying. Using fresh basil and a mix of seasonal vegetables really brought out the flavors. I found that roasting the veggies just slightly enhances their sweetness, complementing the rich pesto beautifully.

One tip I discovered is to toast the pine nuts before blending them into the pesto; it adds an incredible depth of flavor that elevates the entire dish. I've enjoyed tweaking the recipe over the years, and it's a family favorite that never disappoints!

Why You Will Love This Recipe
Fresh basil aroma that fills your kitchen
A perfect balance of creamy and crunchy textures
Quick to prepare and perfect for busy weeknights

Choosing the Right Pasta

For this Basil Pesto Pasta with Veggies, I recommend spaghetti for its ability to hold onto the sauce beautifully. However, feel free to experiment with any pasta shape you enjoy, such as fusilli or penne, which can capture bits of pesto and veggies in their nooks. Cooking time may vary slightly depending on the type of pasta you choose, so keep an eye on the package instructions to ensure that you achieve that ideal al dente texture.

When cooking pasta, always remember to generously salt the water. This is your chance to flavor the pasta from the inside out! I typically add about a tablespoon of salt for every 4-6 quarts of water. The right salinity will elevate the dish, enhancing the overall flavor profile of your pesto pasta.

Customizing Your Veggies

One of the best things about this recipe is its adaptability! While I love the combination of cherry tomatoes, zucchini, bell peppers, and asparagus, feel free to swap in seasonal vegetables. Think about using broccoli, snap peas, or even roasted eggplant for a twist. Just remember to cut the veggies into uniform sizes for even cooking, aiming for bites that are not too thick so they can cook through in about 5-7 minutes over medium heat.

If you prefer a hint of smokiness, roasting the vegetables instead of sautéing them may be a great alternative. Toss them in olive oil and spread them on a baking sheet lined with parchment paper, roast in a preheated 425°F oven for about 15-20 minutes until they are golden and slightly caramelized. This adds a rich depth of flavor that pairs beautifully with the basil pesto.

Make-Ahead and Storage Tips

This Basil Pesto Pasta is an excellent dish for meal prep! You can make the pesto ahead of time and store it in an airtight container in the refrigerator for up to a week. Just remember to drizzle a small layer of olive oil over the top of the pesto to prevent it from oxidizing and turning brown.

If you're planning to enjoy leftovers, store the pasta and veggies separately from the pesto to maintain texture and freshness. When reheating, I suggest adding a splash of olive oil or reserved pasta water to help revitalize the dish and avoid dryness. Reheat it gently on the stovetop over low heat, stirring frequently, until warmed through.

Ingredients

Gather the following ingredients for a delightful meal:

For the Pesto

2 cups fresh basil leaves
1/2 cup grated Parmesan cheese
1/2 cup pine nuts, toasted
2 garlic cloves
1/2 cup olive oil
Salt and pepper to taste

For the Pasta and Veggies

12 ounces spaghetti or your favorite pasta
1 cup cherry tomatoes, halved
1 cup zucchini, diced
1 cup bell peppers, diced
1 cup asparagus, chopped
Extra cheese for serving (optional)

Instructions

Follow these easy steps to prepare your delicious pasta:

Make the Pesto

In a food processor, combine the basil, Parmesan cheese, toasted pine nuts, and garlic. Pulse until finely chopped. While the processor is running, drizzle in the olive oil until the mixture is smooth. Season with salt and pepper to taste.

Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain.

Prepare the Veggies

In the same pot, add a little olive oil and sauté the cherry tomatoes, zucchini, bell peppers, and asparagus until tender, about 5-7 minutes.

Combine Everything

Add the cooked pasta into the pot with the veggies. Stir in the basil pesto, adding reserved pasta water as needed to reach your desired consistency.

Serve and Enjoy

Dish out the pasta, and top with extra cheese if desired. Serve immediately and enjoy the fresh flavors!

Pro Tips

Feel free to swap in any seasonal vegetables or add protein like grilled chicken or chickpeas for a heartier meal. For a vegan option, substitute the Parmesan cheese with nutritional yeast.

Enhancing the Pesto

The key to a luscious basil pesto lies in balancing the flavors and textures. If you find the pesto too thick after blending, slowly incorporate more olive oil or a teaspoon of lemon juice for brightness. The acidity will elevate the overall flavor and complement the richness of the Parmesan and pine nuts beautifully.

Additionally, if you’re looking to switch up the flavor, consider adding a few sun-dried tomatoes or a pinch of red pepper flakes to the pesto for a kick. Freshly cracked black pepper can also enhance the aroma and make the dish feel more sophisticated.

Serving Suggestions

To serve this dish, you can add a sprinkle of toasted pine nuts or fresh basil leaves on top for an added crunch and fresh flavor. A drizzle of high-quality extra virgin olive oil can also elevate the presentation and flavor, making it more inviting.

Consider pairing your pasta with a simple side salad dressed with lemon vinaigrette or a classic Caprese salad. The bright flavors of the salad will harmonize beautifully with the creamy, herbaceous pesto, creating a well-rounded meal.

Dietary Adjustments

If you need to make this dish vegan, simply substitute the Parmesan cheese with a plant-based alternative, or try nutritional yeast for a cheesy flavor without the dairy. For a nut-free version, you can replace the pine nuts with sunflower seeds or pumpkin seeds, which will still give you that delicious texture.

Moreover, if you’re gluten-free, swapping the spaghetti with gluten-free pasta is an easy fix. Just ensure to boil the pasta according to the package instructions as cooking times may vary significantly.

Questions About Recipes

→ Can I use store-bought pesto?

Absolutely! Store-bought pesto can save you time and still taste delicious.

→ What can I substitute for pine nuts?

You can use walnuts or sunflower seeds as a more affordable alternative.

→ How long can leftovers be stored?

Leftovers can be stored in an airtight container in the fridge for up to three days.

→ Can I freeze this dish?

Yes, you can freeze the pasta dish but it's best to freeze it without the veggies for better texture.