Pesto Pasta with Vegetables

Total Time:

15 minutes

Serves:

4 Servings

Category:

20 min or less, Vegetarian

Level:

Share this Recipe:

Easy

Recipe Description

This easy weeknight pasta is loaded with fresh vegetables, pesto, and briny pimento-stuffed olives for a bright and flavorful dish. A hearty yet light meal that comes together in under 30 minutes!

Ingredients

1 lb short-cut pasta (like orecchiette)
1 pint cherry tomatoes, halved
1 zucchini, cut into small pieces
1 cup frozen corn
1 tbsp Italian seasoning
½ cup basil pesto
¼ cup pimento-stuffed olives (plus a little of their brine)
1 cup shredded parmesan cheese (plus extra for serving)

Preparation

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package directions.
While the pasta cooks, heat a large skillet with a drizzle of olive oil. Add the cherry tomatoes, zucchini, frozen corn, salt, pepper, and Italian seasoning. Cook until the tomatoes begin to burst and the zucchini is tender.
When the pasta is done, drain it and return it to the large pot. Add the cooked vegetables, pesto, olives with a splash of their brine, and parmesan cheese.
Toss everything together until well combined.
Serve warm with extra parmesan on top.