Pesto Pasta with Vegetables
A quick and nourishing pasta dish tossed with fresh basil pesto, sautéed zucchini, and juicy cherry tomatoes. Naturally gluten-free, vegan, and protein-packed, this recipe is ready in just 25 minutes — perfect for a light dinner or meal prep.
Equipment
- 1 small food processor
- 1 Large Pot – for boiling pasta
- 1 Large skillet
- 1 Wooden Spoon
- 1 colander
- 1 measuring set (cups, spoons)
Ingredients
For the Pesto:
- 21 g ¾ oz fresh basil leaves
- 1 small garlic clove
- 14 g 1 Tbsp almond flour
- ¼ tsp fine sea salt
- 1 tsp 5 ml fresh lemon juice
- 1 tsp lemon zest
- 45 ml 3 Tbsp extra virgin olive oil
For the Pasta:
- 170 g 6 oz gluten-free chickpea penne pasta (or any pasta of choice)
- 30 ml 2 Tbsp extra virgin olive oil
- 2 small zucchini sliced into half-moons
- 226 g ½ pint cherry tomatoes, halved if large
- ¼ tsp fine sea salt
- ⅛ tsp freshly ground black pepper
Instructions
- Prepare the Basil Pesto: Place the fresh basil leaves, garlic clove, almond flour, sea salt, lemon juice, and lemon zest into a small food processor. Pulse several times to begin breaking down the ingredients, then gradually drizzle in the olive oil while continuing to blend. Process until you achieve a smooth, slightly thick pesto with a creamy consistency. Taste and adjust seasoning if needed. Transfer the pesto to a small bowl, cover, and set aside. (Tip: If making ahead, refrigerate in an airtight container to preserve the fresh color and flavor.)
- Cook the Pasta to Al Dente: Fill a large pot with water and add a generous pinch of salt to enhance the pasta’s flavor. Bring it to a rolling boil over high heat. Once boiling, add the chickpea penne (or your preferred pasta) and cook according to the package instructions, usually 7–10 minutes, until just al dente. Before draining, carefully reserve about ¼ cup of the starchy cooking water — this will help bind the sauce later. Drain the pasta using a colander and set aside.
- Sauté the Zucchini: While the pasta cooks, place a large skillet over medium heat. Add 1 tablespoon of olive oil and allow it to warm for a few seconds. Add the zucchini half-moons along with half of the salt. Cook for 2–3 minutes, stirring occasionally, until the zucchini begins to turn lightly golden on the edges but still retains a slight bite. Avoid overcooking, as you want them tender yet firm.
- Add the Tomatoes and Seasonings: Push the zucchini slightly to the side of the skillet and add the remaining olive oil. Toss in the cherry tomatoes, the rest of the salt, and freshly ground black pepper.Cook for another 2–3 minutes, stirring occasionally, until the tomatoes start to blister and release their juices. If your skillet feels crowded, sauté the zucchini and tomatoes in separate batches to avoid steaming the vegetables. This ensures a richer flavor and better texture.
- Combine Pasta and Vegetables: Remove the skillet from the heat to preserve the vibrant green color of the pesto. Add the drained pasta directly into the skillet with the zucchini and tomatoes. Spoon in about half of the pesto to start, gently tossing everything together until the pasta is evenly coated. If the mixture feels too thick, add 1–2 tablespoons of the reserved cooking water to loosen the sauce. If you prefer a stronger pesto flavor, add more pesto one spoonful at a time until it reaches your desired taste and texture.
- Adjust and Serve: Once the pasta is fully coated and glossy, taste for seasoning and adjust with extra salt, pepper, or lemon juice if needed. Serve immediately while warm, either in individual bowls or family-style on a platter. For added flair, garnish with extra basil leaves, a sprinkle of almond flour, or grated dairy-free cheese if desired.
Notes
- You can use store-bought pesto if you’re short on time; opt for dairy-free or classic versions.
- Any pasta variety works here—try whole wheat, lentil pasta, or traditional semolina.
- Feel free to switch up the veggies with broccolini, spinach, asparagus, or snap peas.
- Add extra flavor with olives, capers, or crushed red pepper flakes.
- Garnish with grated Parmesan or vegan cheese for a creamy finish.
- The pesto tastes best fresh, but can be made a day ahead.
- Reserve a splash of pasta water—it helps the sauce cling to the pasta beautifully.
- Don’t overcook zucchini or tomatoes; keeping them slightly firm adds texture.
- For added protein, toss in grilled chicken, shrimp, or crispy tofu.
- This dish is naturally gluten-free and vegan when made as written.
