Pesto Pasta Primavera Fresh and Flavorful Recipe

Ingredients

• 8 oz whole wheat pasta (fusilli or penne)
• 2 cups broccoli florets
• 1 cup bell peppers (assorted colors), sliced
• 1 cup zucchini, sliced
• 1 cup cherry tomatoes, halved
• 0.5 cup fresh basil pesto (store-bought or homemade)
• 1 tablespoon olive oil
• 0.25 cup Parmesan cheese, grated (optional)
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. In a large pot of boiling salted water, cook the whole wheat pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
2. In the same pot, add the broccoli florets and cook for 2 minutes. Then add the sliced bell peppers and zucchini, cooking for another 2-3 minutes until bright and slightly tender. Finally, stir in the cherry tomatoes for an additional minute. Drain all the vegetables and set them aside.
3. In the pot, over medium heat, add the olive oil and the drained pasta and vegetables. Pour in the fresh basil pesto and mix well, adding reserved pasta water a little at a time until you reach your desired creaminess.
4. Season with salt and pepper to taste. If you like, sprinkle in the grated Parmesan cheese for extra flavor, mixing until melted and combined.
5. Plate the pesto pasta primavera immediately, garnishing each dish with fresh basil leaves for a pop of color and flavor.