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Rachel White

pesto pasta easy vegetarian dinner recipe

A fresh and flavorful pesto pasta vegetarian dinner that comes together quickly with minimal effort. This easy recipe delivers bright, herby taste and a satisfying texture perfect for busy weeknights.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dinner, Snack
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Pasta Base
  • cups pasta any shape
  • cup pesto sauce
  • tbsp olive oil
Add-ins
  • cup cherry tomatoes halved
  • cup parmesan grated
  • salt
  • black pepper
Optional Extras
  • cup spinach fresh
  • tbsp lemon juice

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Saucepan
  • Colander
  • Wooden Spoon
  • Knife
  • Cutting Board

Method
 

  1. Bring a pot of salted water to a boil and cook pasta until tender with a slight bite.
  2. Drain pasta, reserving a small amount of cooking water for sauce consistency.
  3. Return pasta to the pot and add pesto sauce and olive oil.
  4. Toss well until pasta is evenly coated and glossy, adding water if needed.
  5. Mix in tomatoes, spinach, and seasoning, letting heat slightly soften ingredients.
  6. Top with parmesan and serve warm for best flavor and smooth texture.

Notes

Cook pasta less for firmer texture or longer for softer results. Add more pesto for stronger flavor. Freeze sauce separately for best quality. Mix in vegetables or protein alternatives for variation. Store leftovers refrigerated up to three days and reheat gently.