This Pesto Pasta with Summer Vegetables is a must-add to your weekly meal plan. It’s easy and cheap to make, and kids love it, too!

I’m pretty sure I could eat fresh pesto pasta all summer long! It’s one of my go-to 30-minute meals this time of year, and today, I decided to jazz it up with some seasonal summer veggies. I almost didn’t post this recipe because it’s way too easy, but I know there are people out there in need of easy summer dinner recipes 🙂

My go-to summer veggies are zucchini, summer squash, and red pepper because they bring so much color! I also use a lot of cherry tomatoes and corn, but I wanted to keep this pesto pasta pretty simple so it’s cheap and quick to make.

Why Your Body Will Love This Summer Vegetable Pesto

• Folate – Bell peppers are a good source of folate, also known as folic acid or vitamin B9. Folate is important for our bodies because it helps us make new cells, including red blood, brain, and skin cells. This is especially important for pregnant women, as it helps prevent birth defects and can prevent anemia, which is common in pregnancy. Interestingly, red bell peppers contain more folate than the green ones do.
• Vitamins and minerals – The greens in this pesto are packed with vitamins A, C, and K, benefitting bone health, immune function, and protection against chronic diseases and blood clotting. Pesto is also a good source of minerals like calcium, iron, magnesium, and potassium, which can further support various bodily functions.
• Full-spectrum benefits – Zucchini is loaded with antioxidants, fiber for digestion, carotenoids for eye health, and Vitamin A for the immune system. Its seeds are also known to promote liver function.

Vegan Pesto Pasta Recipe Ingredients

• Pasta – A good pesto pasta requires the right noodles. The different shapes of noodles don’t taste any different from each other, but it’s important to choose one that will really hold onto the sauce. I like to use hollow noodles with some nice ridges or curves, so they really capture the pesto. You can get creative and use any kind you like!
• Zucchini, red pepper, summer squash—I thought I hated zucchini and squash for so long, but I realized I love them when they cook long enough to get some real flavor. Be sure to cook them until they’re browned and caramelized.
• Pesto – The most important part of a good pesto pasta dish is the pesto sauce. I always make my own pesto these days, and it’s so much better than the store-bought stuff. While the store-bought stuff is totally acceptable, especially when you’re looking for quick and easy, I don’t buy pesto because I like it to be dairy-free, and it’s hard to find dairy-free pesto at the store.
• Salt and pepper – To taste
• Olive oil

How To Make This Summer Pesto Pasta

1. Bring a large pot of water to a boil and cook pasta according to package directions.
2. Heat a large skillet over medium heat and add olive oil, zucchini, squash, red pepper, and a pinch of salt and pepper.  Cook veggies until browned and caramelized, 10-15 minutes.
3. Drain the pasta and add it back to the pot along with the cooked vegetables. Add the pesto sauce and mix until everything is combined. It is best when served immediately.

This Pesto Pasta with Summer Vegetables is always on rotation here this time of year. It’s so easy to make, flavorful, and a great way to get kids to eat their veggies. I like to make my own pesto and use one part fresh herbs and four parts kale or spinach.

Do you have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Easy Pesto Dishes?

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Pesto Pasta with Summer Vegetables

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• Author: She Likes Food
• Total Time: 30 minutes
• Yield: 4-6 1x

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Description

This Pesto Pasta with Summer Vegetables is the perfect meal to add to your summer dinner rotation!

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Ingredients

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• 16 ounces pasta, your favorite kind
• 2 teaspoons olive oil
• 1 medium sized zucchini, diced
• 1 medium sized summer squash, diced
• 1 red pepper, diced
• 1 cup pesto, store-bought or homemade
• salt and pepper, to taste

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Instructions

1. Bring a large pot of water to a boil and cook pasta according to package directions.
2. Heat a large skillet over medium heat and add olive oil, zucchini, squash, red pepper and a pinch of salt and pepper.  Cook veggies until browned and caramelized, 10-15 minutes.
3. Drain pasta and add back to the pot, along with the cooked vegetables.  Add in the pesto sauce and mix until everything is combined.  Best when served immediately.

Notes

Pasta can be stored in the refrigerator for up to 4 days.

• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Dinner, Vegan
• Method: Stovetop
• Cuisine: American