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Creamy Pesto Pasta Primavera
Indulge in a burst of summer flavors with this creamy pesto pasta loaded with seasonal vegetables and a rich, velvety sauce!
Ingredients:
– 12 oz penne pasta
– 1 cup cherry tomatoes, halved
– 1 zucchini, sliced
– 1 yellow bell pepper, diced
– 1/2 cup broccoli florets
– 2/3 cup pesto sauce
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves for garnish
Directions:
1. Cook penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, sauté cherry tomatoes, zucchini, bell pepper, and broccoli until tender-crisp.
3. Add pesto sauce and heavy cream to the skillet, stirring to combine.
4. Toss in the cooked pasta and Parmesan cheese, mixing until well coated.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh basil leaves.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Calories: ~380 per serving | Servings: 4 | Storage Tips: Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.
#PestoPerfection #SummerPasta #VegetarianDelight 🍝🍅🥒