Vegetable and Pesto Pasta

Vegetable and Pesto Pasta

  • Prep: 10 min
  • Cook Time: 25 min
  • Total: 35 min
  • Serving: Serves 4 people

Vegetable and Pesto Pasta is delicious Italian dinner and a nice retreat from the typical tomato-based pasta sauce.


  • 8 ounces of uncooked linguini
  • 1 tablespoon of olive oil
  • 1 medium onion, cut into thin wedges
  • 1 garlic clove, minced
  • 2 cups of fresh sliced mushrooms
  • 1/2 medium green bell pepper, cut into thin strips
  • 1 cup of frozen sweet peas
  • 2 cups of fresh spinach leaves, cut into strips
  • 1/4 cup of prepared pesto
  • 1/4 cup of fresh grated parmesan cheese


  1. Cook the pasta according to the package directions. Drain and keep warm.
  2. In a large skillet over medium-high heat, add the olive oil. When hot, add the onion and garlic and cook until the garlic is light brown (about 1-2 minutes). Add the mushrooms, bell pepper and peas and cook, stirring, until the vegetables are crisp-tender (about 3-5 minutes). Stir in the spinach and cook until it is wilted.
  3. Toss the warm pasta with the pesto sauce. Serve individually and top the pasta on each plate with the vegetable mixture. Sprinkle each with the parmesan cheese.


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