Spring Veggie Pesto Pasta Bowls
A vibrant and fresh pasta dish featuring seasonal vegetables and a homemade pesto sauce, perfect for springtime meals.
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Ingredients
Yields 4 servings
- (12 oz) penne pasta
- (1 cup) cherry tomatoes, halved
- (1 cup) asparagus, trimmed and cut into 1-inch pieces
- (1 cup) fresh spinach leaves
- (1/2 cups) frozen peas
- (1/2 cups) basil leaves
- (1/4 cups) pine nuts
- (1/4 cups) grated Parmesan cheese
- (1/4 cups) olive oil
- (2 cloves) garlic, minced
- (1/2 tsp) salt
- (1/4 tsp) black pepper
Instructions
- 1
Cook 12 oz penne pasta according to package instructions until al dente. Drain and set aside.
- 2
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 cup asparagus and sauté for 3-4 minutes until tender.
- 3
Add 1 cup cherry tomatoes and 1/2 cup frozen peas to the skillet, cooking for an additional 2-3 minutes until heated through.
- 4
In a food processor, combine 1/2 cup basil leaves, 1/4 cup pine nuts, 2 cloves garlic, 1/4 cup grated Parmesan cheese, and 1/2 tsp salt. Blend until finely chopped. Add 2/4 cup basil leaves, 2/4 tsp salt, and 1/4 tsp black pepper.
- 5
With the food processor running, slowly drizzle in 1/4 cup olive oil until the pesto is smooth. Adjust seasoning with black pepper to taste.
- 6
In a large mixing bowl, combine the cooked pasta, sautéed vegetables, and pesto. Toss gently until well coated.
- 7
Fold in 1 cup fresh spinach leaves until just wilted. Serve warm.
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