Tossed in a basil pesto and packed with colorful spring and summer vegetables, this vegetarian pesto pasta primavera is a quick and easy way to use up fresh produce!
I prefer to use fresh and homemade ingredients. They taste better, they're healthier, and they're free from nasty preservatives.
Except most of the time sometimes, I don't have the time to make all of the parts from scratch before I make dinner. I would like to, but it's not realistic.
For that reason, I keep some pre-made, commercial products in the pantry to use in a pinch.
Yesterday was one of those in a pinch days. I had a doctor's appointment (still treating my back injury from the car crash on May 1), so we didn't get home until almost 6 pm. Joe was working overtime, so he wasn't home, either.
Grace and I made dinner, but we got a very late start. For these occasions, our pantry holds an assortment of commercial pasta, our homemade spaghetti sauce (in sealed jars), and commercial sauces (alfredo, cheese, and a refrigerated pesto).
Because we used a box of pasta and the refrigerated pesto, we threw this primavera together in under a half hour. It would have been less if Grace hadn't tossed the snow peas so vigorously, but she got a little carried away with the washing. We had to collect them from all over the kitchen floor.
How to make quick & easy vegetarian pesto pasta primavera
- Prepare pasta according to package directions, subtracting 2 minutes from the cooking time.
- Heat olive oil in a large skillet over medium heat. Add the peas and onions and let them cook for a few minutes. Add in the squash and cook until the veggies are just beginning to soften.
- When draining the pasta, try to leave a cup or so of the cooking liquid in the pan. Return the pasta to the pan and return it to the stove over medium heat. Add a tablespoon or two of olive oil and stir the pasta to distribute it throughout.
- Transfer the cooked veggies to the pasta pot. Add the spring onions and garlic scapes and stir through.
- Add pesto a few heaping tablespoons at a time until your desired pesto-iness is achieved. Everyone's tastes are different. I used about a cup all together.
- Just before serving, sprinkle each serving with 1 ounce of feta cheese.
Garlic scapes are only available for a couple of weeks in the late spring to early summer, and typically only in the northern US and southern Canada. This is because they grow from hard-neck garlic which does not grow in warmer climates. (Not sure about other parts of the world.) Garlic scapes are typically available only in farmer's markets; I've never seen them in a grocery store. If you've never used garlic scapes before, head over to this page for some tips and more delicious recipes.
If you can't find garlic scapes, feel free to use 2 to 3 cloves of garlic and press them into the skillet when you add the onions.
Here are a few more vegetarian meals you might like:
- Crustless Zucchini Quiche
- The Best Cheese Stuffed Zucchini
- Zucchini Noodles with Garlic, Lemon, & Parmesan
- Spicy Oven Baked Omelet
- Cheese & Green Chile Frittata
- Spinach Pasta with Creamy Red Sauce
Quick & Easy Vegetarian Pesto Pasta Primavera
Ingredients
- 1 box spaghetti or whatever pasta you prefer
- 3 tablespoons olive oil divided
- 2 zucchini sliced in half rounds
- 1 medium onion chopped
- 1 pint snow peas ends trimmed and strings removed
- 1 bunch garlic scapes or 2 cloves garlic
- 3-5 green onions chopped
- 1 cups pesto if you made pesto ahead of time and froze it, you could use your own
- 4 ounces Feta cheese
Instructions
- Prepare pasta according to package directions, but subtract 2 minutes from the cooking time.
- In a large skillet, heat olive oil over medium heat. Add in the peas and onions first and let them cook for a few minutes. Add in the squash and cook until veggies just begin to soften.
- When draining pasta, try to leave a couple of cups of cooking water in the pan. Dump the pasta back into the water in the pan and return it to the stove over medium heat. Add a tablespoon or two of olive oil and stir the pasta to distribute it throughout.
- Transfer the cooked veggies to the pasta pot. Add the spring onions and garlic scapes and stir through.
- The pesto was a little tricky. I have a very large jar of refrigerated pesto from Sam's Club, and I wasn't sure how much to use. I added it a few heaping spoonfuls at a time and mixed it through the pan. I kept adding until the pasta was green enough for my taste. It was about a cup.
- Just before serving, sprinkle with feta cheese. I love feta, so when I sprinkle my spaghetti with it, approximately 1 ounce per serving
Shannanb aka Mommy Bits says
MMMM. Pesto is my favorite. This sounds great. Pesto - since you have a jar is also great as a dipping sauce for fresh warm bread!
Shannanb aka Mommy Bits's last blog post..Our New Baby Has Four Legs
Tara says
Shannan - I never thought of that, but it would be wonderful! I'll have to make a loaf so that I can try it. 🙂 I wonder if it's as good as homemade apple butter...
Tara says
Shannan - I never thought of that, but it would be wonderful! I'll have to make a loaf so that I can try it. 🙂 I wonder if it's as good as homemade apple butter...
Shannanb aka Mommy Bits says
MMMM. Pesto is my favorite. This sounds great. Pesto - since you have a jar is also great as a dipping sauce for fresh warm bread!
Shannanb aka Mommy Bits's last blog post..Our New Baby Has Four Legs
[email protected] Beauty and Bedla says
this does sound wonderful...I have been wanting to actually make my own pasta. I bought the maker years ago and it sits...in the box...in my cabinet. ..never opened:)
[email protected] Beauty and Bedlam's last blog post..4th of July Recipe Ideas
[email protected] Beauty and Bedlam says
this does sound wonderful...I have been wanting to actually make my own pasta. I bought the maker years ago and it sits...in the box...in my cabinet. ..never opened:)
[email protected] Beauty and Bedlam's last blog post..4th of July Recipe Ideas
Brenda says
Looks really good. I love feta cheese too.
Brenda's last blog post..Brined BBQ Chicken for TMTT
Cass @ That Old House says
this looks delicious! Put pesto and pasta together, and I am there. Do you really have a recipe for apple butter????
Ummm... apple butter....
Cass
Cass @ That Old House's last blog post..Late to the Gate, with Three Or More and Tasty Tuesday!
Cass @ That Old House says
this looks delicious! Put pesto and pasta together, and I am there. Do you really have a recipe for apple butter????
Ummm... apple butter....
Cass
Cass @ That Old House's last blog post..Late to the Gate, with Three Or More and Tasty Tuesday!
Tara says
Cass - Why, yes, I do. 🙂 I posted it not too long ago. You can see it here - https://feelslikehomeblog.com/2009/06/homemade-apple-butter/
Tara says
Cass - Why, yes, I do. 🙂 I posted it not too long ago. You can see it here - https://feelslikehomeblog.com/2009/06/homemade-apple-butter/
Brenda says
Looks really good. I love feta cheese too.
Brenda's last blog post..Brined BBQ Chicken for TMTT
[email protected] says
Always fresh and good food provided by Tara!! Thanks for linking up to Tempt My Tummy Tuesday.
[email protected]'s last blog post..Tempt My Tummy Tuesday....Sloppy Joe..BBQ.. I don't care what you call it.. Just call me to dinner 'cause this is good!
Sharinskishe says
I think it is a great idea to keep store bought ready to use items in the pantry. This can be a lifesaver just like you showed us.
I think that making my own mixes also helps. I try to have cake, brownie, rice (a-roni style), pasta, bread and cornbread mixes, among others, all ready to go in the pantry.
I also keep precooked chicken and pork in the freezer in small bags, so putting together a last minute dish can be done quickly and easily, so it does not feel like an impossible task.
Thanks for sharing.
Sharinskishe
http://practically-perfect-life.blogspot.com/2009/07/kitchen-tips-fun-and-practical.html
Sharinskishe's last blog post..Kitchen Tips - Fun and Practical
Sharinskishe says
I think it is a great idea to keep store bought ready to use items in the pantry. This can be a lifesaver just like you showed us.
I think that making my own mixes also helps. I try to have cake, brownie, rice (a-roni style), pasta, bread and cornbread mixes, among others, all ready to go in the pantry.
I also keep precooked chicken and pork in the freezer in small bags, so putting together a last minute dish can be done quickly and easily, so it does not feel like an impossible task.
Thanks for sharing.
Sharinskishe
http://practically-perfect-life.blogspot.com/2009/07/kitchen-tips-fun-and-practical.html
Sharinskishe's last blog post..Kitchen Tips - Fun and Practical
[email protected] says
Always fresh and good food provided by Tara!! Thanks for linking up to Tempt My Tummy Tuesday.
[email protected]'s last blog post..Tempt My Tummy Tuesday....Sloppy Joe..BBQ.. I don't care what you call it.. Just call me to dinner 'cause this is good!