Pesto Pasta Primavera – Penne with basil pesto and vegetables

Welcome to a meatless delight that is both hearty and vibrant with veggies! Today, we bring you a delectable Pesto Primavera Pasta, a dish inspired by the resourceful cooking of Mrsemptynester. Perfect for Meatless Monday or any day of the week, this dish combines a medley of fresh vegetables, flavorful pesto, and tender pasta. Accompany it with homemade garlic Parmesan bread, and you have a meal that will satisfy vegetarians and meat lovers alike!

Ingredients:

For the Pesto Primavera Pasta:

- Leftover pasta (from a few nights prior)

- Leftover pesto sauce

- A dollop of Alfredo sauce (if available)

- 1/2 white onion, diced

- Handful of broccoli florets

- Handful of grape tomatoes, halved

- Several mushrooms, sliced

- 1 red bell pepper, diced

- 2 stalks of celery, diced

- 1 yellow squash, diced

- 1 zucchini, diced

- Morningstar chicken strips or buffalo-wing meatless alternatives (optional)

- Parmesan and Romano cheese, grated (to taste)

For the Garlic Parmesan Bread:

- 1 loaf of French bread, halved lengthwise

- Garlic powder (to taste)

- Grated Parmesan cheese (to taste)

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Servings: 4

Equipment:

- Large sauté pan

- Large pot (for pasta, if not precooked)

- Baking sheet

- Oven for garlic bread

Cooking Tips:

- Saute the vegetables until they are tender to bring out their natural sweetness.

- If the pasta has been refrigerated, ensure it is gently warmed up to avoid it becoming too soft.

- Be generous with the pesto for a rich, herbaceous flavor and adjust the creaminess with Alfredo sauce as desired.

- For the garlic bread, use fresh garlic or garlic paste if you have it on hand for a more potent flavor.

Instructions:

1. Begin by preheating your oven for the garlic Parmesan bread to 350°F (175°C).

2. In a large sauté pan, start by cooking the diced white onion until aromatic. This will be the aromatic base for the vegetables.

3. Once the onions are translucent, add the rest of the diced vegetables: broccoli, grape tomatoes, mushrooms, red bell pepper, celery, yellow squash, and zucchini. Saute them until they are tender.

4. Optionally, in another pan, sauté the Morningstar chicken strips or buffalo-wing meatless alternatives until they're crispy. Once ready, combine them with the vegetables.

5. In the meantime, prepare the garlic Parmesan bread. Sprinkle garlic powder to taste over the cut sides of the French bread, then sprinkle with grated Parmesan cheese. Place it on a baking sheet and bake in the preheated oven until toasted and golden brown.

6. If pasta wasn't precooked, cook according to package instructions until al dente, then drain.

7. With the vegetables tender, fold in the leftover pesto, a bit of Alfredo sauce if desired, and the pasta. Stir to combine everything well and let the flavors meld over low heat, gently warming through.

8. Sprinkle in some grated Parmesan and Romano cheese to finish off the sauce, adjusting according to your taste preference.

9. Continue to cook everything until the pasta is heated throughout, and the sauce coats all the ingredients enticingly.

10. Serve the Pesto Primavera Pasta hot with a side of the freshly baked Garlic Parmesan Bread, and enjoy!

This delightful recipe is attributed to the ingenuity of Mrsemptynester.

For more culinary inspiration, visit their YouTube channel at https://www.youtube.com/@Mrsemptynester

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Pesto Pasta Primavera – Penne with basil pesto and vegetables