Basil Pesto Spaghetti & Summer Veggies
This time of year is the perfect time for all the fresh flavors and delicious produce that come with it! Basil Pesto Spaghetti & Summer Veggies is not only packed with all of the summer veggies but it’s so simple to make for an easy dinner too!
Can we all agree it doesn’t get any better than a bowl of pasta!? A cozy bowl of pasta in the colder months is perfect, but there are so many ways to make it great for the summer season using fresh produce and delicious flavors like basil pesto. Unfortunately, I think pasta can sometimes get overlooked for a meal that’s also so easy to always have in the pantry too! One of my go-to’s to keep stocked in my pantry is a box of pasta. I have a few recipes (like this one!) that I can always count on to use with a box of pasta.
Homemade pesto can be made with a few simple ingredients or you can use a store bought one to keep this even simpler. I was always so intimated to make pesto until I realized how much simpler and significantly tastes better too. Basil Pesto Spaghetti & Summer Veggies can easily be made and served on its own or add protein like chicken, shrimp or salmon to make it into a more balanced meal. Now is the time to grab all the zucchini, yellow squash and fresh tomatoes so plan on grabbing some next time you’re at the store to make this for your end of summer dinner.
All in all, if you want the perfect meal to wrap up the summer season with, this is it! Pesto Spaghetti is made with minimal ingredients, comes together in less than 30 minutes and truly a meal that everyone will love.
What you need for Basil Pesto Spaghetti & Summer Veggies:
- Spaghetti
- Zucchini
- Yellow Squash
- Cherry tomatoes
- Extra virgin olive oil
- Pasta water
- Grated parmesan cheese
- Sea salt
- Garlic powder
- Black pepper
For the basil pesto:
- Fresh basil
- Extra virgin olive oil
- Garlic cloves
- Lemon
- Pine nuts
- Grated parmesan cheese
- Garlic powder
- Sea salt
- Black Pepper
How to make this spaghetti:
- Make spaghetti according to package. Drain and set aside.
- Prepare basil pesto by combining all ingredients to a food processor and blending. Set aside.
- Chop up zucchini and squash.
- With a heated non-stick skillet, add olive oil. Add squash, zucchini and tomatoes in to saute. Top with ½ tsp sea salt and black pepper. Saute for 3-4 minutes.
- In same pan, add spaghetti, pesto and pasta water. Mix to combine and add in ½ tsp sea salt and garlic powder.
- Bring heat to medium high to allow pesto and pesto water to slightly boil for 2-3 minutes.
- Reduce to a low heat and continue to mix until pesto isn’t runny and pesto sauce is soaking into the spaghetti.
- Top with fresh parmesan and fresh basil to serve.
- Enjoy!
How to switch up this pasta recipe:
- Use different veggies!
- Try it with your favorite store bought pesto or make a homemade one that is your go-to!
- Switch it up with a different pasta shape that you like or use a protein pasta to add in some protein into this dish.
How to store your leftover spaghetti:
It’s best to store your leftovers in a sealed container in the fridge. I like using these for easy fridge storage.
If you like this recipe, you may also enjoy these on One Balanced Life:
- This One Pot Southwestern Pasta
- Chicken Sausage Pesto Pasta
- One Pot Veggie Pasta
- Chicken Pesto Flatbread
FAQs:
If you don’t want to make this into a spaghetti, you can use any other pasta noodle as well.
Yes! Any produce that you have on hand would work here. Others that would be great are mushrooms, peas, spinach or bell peppers.
A store bought pesto here can easily be used to make it even simpler! 1 cup of store bought pesto is what you would need if you decide to not make it at home.
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Basil Pesto Spaghetti & Summer Veggies
Add this Basil Pesto Spaghetti & Summer Veggies to your easy summer menu! Filled with all the fresh flavors and summer produce.
Ingredients
- ½ lb Pasta Rummo Spaghetti
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 cup cherry tomatoes
- 1 tbsp extra virgin olive oil
- ½ cup pasta water
- 3 tbsp grated parmesan cheese for topping
- 1 tsp sea salt
- ½ tsp garlic powder
- ¼ tsp black pepper
- For the basil pesto:
- 2 cups fresh basil, packed
- ¼ cup extra virgin olive oil
- 2 garlic cloves
- 1 lemon, juiced
- ¼ cup pine nuts
- ¼ cup grated parmesan cheese
- ½ tsp garlic powder
- ½ tsp sea salt
- ¼ tsp pepper
Instructions
- Make spaghetti according to package and drain and set aside.
- Prepare basil pesto by combining all ingredients to a food processor and blending. Set aside.
- Chop up zucchini and squash.
- With a heated non-stick skillet, add olive oil. Add squash, zucchini and tomatoes in to saute. Top with ½ tsp sea salt and black pepper. Saute for 3-4 minutes.
- In same pan, add spaghetti, pesto and pasta water. Mix to combine and add in ½ tsp sea salt and garlic powder.
- Bring heat to medium high to allow pesto and pesto water to slightly boil for 2-3 minutes.
- Reduce to a low heat and continue to mix until pesto isn’t runny and pesto sauce is soaking into the spaghetti.
- Top with fresh parmesan and fresh basil to serve.
- Enjoy!
