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One of the key elements that sets this Vibrant Pesto Pasta apart is its reliance on fresh, seasonal ingredients. In the summer months, produce is at its peak, bursting with flavor, color, and nutrients. Using seasonal vegetables like zucchini, red bell pepper, and cherry tomatoes not only enhances the dish's taste but also supports local farmers and reduces your carbon footprint. These vegetables provide a medley of textures and vibrant hues, making your plate as appealing to the eyes as it is to the palate.

Pesto Pasta with Summer Veggies

Experience the essence of summer with Vibrant Pesto Pasta featuring fresh seasonal veggies. This delightful dish bursts with flavors from basil pesto, zucchini, red bell peppers, and cherry tomatoes, making it both visually stunning and nutritious. Perfect for family gatherings or solo dinners, it's an easy and healthy way to enjoy the summer bounty. Embrace fresh ingredients and elevate your meals with this delicious recipe that's sure to impress!
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Ingredients
  

12 oz (340g) pasta (penne or fusilli work well)

1 cup fresh basil leaves

1/4 cup pine nuts (or walnuts)

1/2 cup grated Parmesan cheese

2 garlic cloves, peeled

1/2 cup extra-virgin olive oil

Salt and freshly ground black pepper, to taste

1 medium zucchini, diced

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 cup yellow squash, diced

1 tablespoon olive oil (for sautéing)

1/2 teaspoon red pepper flakes (optional)

Fresh basil leaves and extra Parmesan for garnish

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

    Make the Pesto: In a food processor, combine the basil, pine nuts, Parmesan, and garlic. Pulse until finely chopped. With the motor running, slowly add the olive oil until the mixture is smooth. Season with salt and pepper to taste.

      Sauté the Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the zucchini, red bell pepper, and yellow squash. Sauté for about 5-7 minutes until tender but still crisp. Add the halved cherry tomatoes and cook for an additional 2 minutes. If desired, sprinkle with red pepper flakes for a bit of heat.

        Combine Pasta and Pesto: In the skillet with the sautéed vegetables, add the cooked pasta and pesto. Toss everything together well, adding reserved pasta water a little at a time to reach your desired consistency.

          Serve: Taste and adjust the seasoning if needed, then plate the pasta. Garnish with additional fresh basil leaves and extra grated Parmesan cheese.

            Enjoy: Serve warm and enjoy the burst of summer flavors in every bite!

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings