You are going to love this Summer Vegetable and Pesto Pasta!
This is one of my favorite summer pasta recipes because of its use of all the amazing in-season vegetables. Thanks to the addition of pesto, my summer vegetable and pesto pasta is so quick and easy to whip up while also being super flavorful! For this recipe, I used the Barilla Creamy Genovese Pesto. I really love it! This recipe originally appeared on my Instagram reels in partnership with Barilla. You can see the video of this delicious recipe here.
INGREDIENTS:
DIRECTIONS:
Start by preparing the vegetables. Wash and dry zucchini, squash, corn and tomatoes. Chop up squash and zucchini into half-moon shapes. Slice tomatoes in half. Cook and cut the corn off the cob. (You can boil or microwave for 4 minutes).
Heat up olive oil in a pan on medium low. Add in garlic and mix until fragrant.
Add in all vegetables and toss. Lightly season with salt and pepper to taste. Cover and cook for 5 minutes until tender. Remove the lid and continue cooking so the liquid starts to evaporate.
Boil salted water and add in pasta. Make sure to keep an eye on the time so it’s perfectly al dente. Let vegetables cook on low while pasta cooks.
Just before pasta is ready, add butter into the vegetables and mix.
Add Barilla Creamy Genovese Pesto on top of vegetables followed by the strained pasta and a splash of pasta water. Mix very well. Pasta will become creamy and glossy!
Add some fresh Parmesan cheese and enjoy!
This recipe was originally featured on Instagram in partnership with Barilla.
Check out a video of this recipe over on Instagram here.
If you love this recipe, you should try: Creamy Dried Tomato pasta, or Easy Lemon Basil Pesto Pasta
For more recipes and lifestyle content, please follow my Instagram, TikTok, and Pinterest.
Ingredients
Directions
Start by preparing the vegetables. Wash and dry zucchini, squash, corn and tomatoes. Chop up squash and zucchini into half-moon shapes. Slice tomatoes in half. Cook and cut the corn off the cob. (You can boil or microwave for 4 minutes).
Heat up olive oil in a pan on medium low. Add in garlic and mix until fragrant.
Add in all vegetables and toss. Lightly season with salt and pepper to taste. Cover and cook for 5 minutes until tender. Remove the lid and continue cooking so the liquid starts to evaporate.
Boil salted water and add in pasta. Make sure to keep an eye on the time so it’s perfectly al dente. Let vegetables cook on low while pasta cooks.
Just before pasta is ready, add butter into the vegetables and mix.
Add Barilla Creamy Genovese Pesto on top of vegetables followed by the strained pasta and a splash of pasta water. Mix very well. Pasta will become creamy and glossy!
Add some fresh Parmesan cheese and enjoy!
