Pesto Primavera

Written By Sarah Gabriel

A little late to the party, but Happy Summer, friends!

Summer is busy, and with it comes the heat that makes cooking anything seem unbearable. However, summer also means that gardens are in full swing, which means fresh veggies everywhere! What a better way to use your surplus of summer veg than whipping up a delicious pasta primavera. I started making this recipe a year or two ago when we had a ton of zucchini from our garden. I made zucchini bread, zucchini muffins, and still had a whole bunch left. You can really add any veggies you’d like this, but onions, peppers, cherry tomatoes and yellow summer squash are seasonal and always a good bet.

My twist on the regular pasta primavera is pesto. Normally I find primaveras to have just olive oil and garlic, but pesto kicks it up a notch. As someone with acid reflux, I rely on pesto for many of saucy needs. I can have red sauce, but not as much as I would like. I’ve been using it a lot for pizzas, spaghetti squash and other pasta dishes if it makes sense. I love it because it’s not super heavy and you don’t need a ton of it to get the flavor. Pesto can be a little thicker in consistency, so for this recipe I would reserve a little pasta water just in case you need it. This recipe is great for summer; it’s seasonal, and while you are using the stove, it’s super quick and won’t have you sweating just to get dinner on the table.

Sprinkle a little parmesan and maybe some fresh basil leaves for garnish, and you’re ready to enjoy!


-S


Ingredients:

  • 1 zucchini, cut in half lengthwise and then sliced into half moons

  • 1 yellow squash, cut in half lengthwise and then sliced into half moons

  • Half a yellow onion, chopped

  • 1 orange bell pepper, roughly chopped

  • 1/2 cup cherry tomatoes, sliced in half (or more if you’d like)

  • 1/4 cup basil pesto/to taste

  • 8 oz  whole wheat spaghetti (or your favorite pasta)

  • Grated parmesan

  • Olive oil

Method:

  • Heat 1 tbs of olive oil in a large skillet on medium heat. Add all veggies except tomatoes and sauté until slightly brown

  • In a large pot, bring salted water to a boil. Add spaghetti and cook until al dente. Drain pasta and save a bit of the pasta water.

  • Add pasta to skillet with tomatoes and other veggies, as well as the 1/4 cup pesto. Stir everything together, add pasta water if needed, and reheat everything gently.

  • Taste and add more pesto if needed. Add some parmesan to skillet and serve.

Sarah Gabriel
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