{"id":1845,"date":"2024-11-08T16:26:41","date_gmt":"2024-11-08T15:26:41","guid":{"rendered":"https:\/\/cuizette.com\/non-classifiee\/pasta-with-vegetables-and-pesto\/"},"modified":"2025-01-22T15:18:37","modified_gmt":"2025-01-22T14:18:37","slug":"pasta-with-vegetables-and-pesto","status":"publish","type":"post","link":"https:\/\/cuizette.com\/en\/recipes\/pasta-with-vegetables-and-pesto\/","title":{"rendered":"Pasta with vegetables and pesto"},"content":{"rendered":"\n

Looking for a quick, colorful and flavorful dish? Pasta with vegetables and pesto is perfect for a healthy, comforting meal, even on the busiest of evenings. With crunchy vegetables, fragrant pesto and wholemeal pasta, this recipe combines simplicity and nutritional balance. <\/strong><\/p>\n\n\n

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\n\t\t\t\t\t\"Pasta\t\t\t\t\t
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Pasta with vegetables and pesto<\/h2>\n\t\t\t\t\n
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  • <\/li>
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  • <\/li><\/ul>5.0<\/small> from<\/small> 1<\/small> vote<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\n
    \n \t\t\t\tCourse: Principal<\/mark><\/span>Difficulty: Easy<\/mark><\/span> <\/div>\n\n\t\t\t<\/div>\n\n\n\t\t\t\t\t\t\t
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    <\/span>Portions<\/span>

    4<\/p>portions<\/span><\/div>

    <\/span>Preparation time<\/span>

    10<\/p>minutes<\/span><\/div>

    <\/span>Cooking time<\/span>

    15<\/p>minutes<\/span><\/div>

    <\/span>Calories<\/span>

    560<\/p>kcal<\/span><\/div><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n

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    It’s an ideal option for vegetarian food lovers, or for those who want to add a touch of freshness to their meal without spending too much time on it. Ready in less than 30 minutes, this recipe can easily be adapted to suit seasonal vegetables, and goes wonderfully well with a little Parmesan cheese for a gourmet finishing touch. <\/p>\n \t<\/div>\n\n \n\t\n\t\n\t\n\n\n\t\t\n\t\t\t

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    Ingr\u00e9dients<\/h3>\n\t\t\t\t\t\t
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      2<\/span> zucchinis<\/span><\/p><\/li>

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      1<\/span> red bell pepper<\/span><\/p><\/li>

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      150<\/span> g<\/span> cherry tomatoes<\/span><\/p><\/li>

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      2<\/span> tablespoons<\/span> olive oil<\/span><\/p><\/li>

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      4<\/span> tablespoons<\/span> pesto (basil or your choice)<\/span><\/p><\/li>

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      Salt and pepper<\/span><\/p><\/li>

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      Optional: grated Parmesan cheese for garnish<\/span><\/p><\/li><\/ul>\n\t\t<\/div>\n\t\t\t\t\n\t\t\n\t\t\t

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      Instructions<\/h3>\n\t\t\t
      • Pasta cooking<\/strong> Cook pasta in a large pot of boiling salted water according to package instructions. Drain once cooked and set aside.<\/li>
      • Preparing vegetables<\/strong> Wash and cut the zucchinis into half-slices. Cut the peppers into strips and the cherry tomatoes in half.<\/li>
      • Cooking vegetables<\/strong> In a frying pan, heat the olive oil. Add the zucchini and peppers, and saut\u00e9 over medium heat for 5-7 minutes, until tender but still slightly crunchy. Add the cherry tomatoes at the end of the cooking time, and leave to heat through for 1-2 minutes.<\/li>
      • Mixing pasta and vegetables<\/strong> Add the cooked pasta to the pan with the vegetables. Add the pesto and salt and pepper to taste. Mix well so that the pesto coats the pasta and vegetables evenly.<\/li>
      • Service<\/strong> Serve the pasta hot, topped with a little grated Parmesan if you like.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\t\n\t\n\t\n\t\t\t
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        Notes<\/h3>\n\t\t\t
        • This quick and easy dish is perfect for a weekday dinner. The pesto adds a rich, fragrant flavour, while the vegetables add color and crunch. With basic ingredients and a minimum of preparation, this recipe will allow you to enjoy a healthy and tasty meal without spending hours in the kitchen.<\/li>
        • This recipe can easily be adapted with other vegetables depending on the season, or even with gluten-free pasta for those who need it.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \n\t\n\t\t\t