Easiest Way to Cook Tasty Pasta with Sautéed Vegetables & Pesto

Pasta with Sautéed Vegetables & Pesto. Red and green bell peppers are sauteed with carrot slices, green onions and garlic. Baby corn, sliced mushrooms, parsley and garlic powder join the party before hot pasta leaps into the pan. Toss it all together and top with Parmesan cheese.

The ultimate family friendly weeknight dinner recipe. Whether it's for a special occasion like Mother's Day or, frankly, any night of the week, I am a huge fan of empowering kids to get in the kitchen to help with meal time. Once the pasta is done, drain and run under cold water. You can have Pasta with Sautéed Vegetables & Pesto using 9 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Pasta with Sautéed Vegetables & Pesto

1. Prepare 200-250 g of pasta cooked according to instructions.
2. It's 1 tbsp of sunflower oil.
3. You need 2 cloves of garlic, chopped.
4. Prepare 1 of pepper (red or yellow make a better colour), deseeded and coarsely chopped.
5. You need 200 g of closed-cup mushrooms, sliced.
6. Prepare 1 of leek, sliced.
7. You need 1 jar (190 g) of basil pesto.
8. You need of Salt & black pepper.
9. You need of Parmesan cheese, grated.

Toss cooked pasta with little olive oil to avoid sticking (very helpful if boiling pasta ahead of time) It's really simple, yet can make a world of a difference when making pasta dishes. My biggest complaint with Pasta Primavera recipes is the vegetables. Easy sauteed pasta with vegetables tastes like a restaurant meal without the big bill! When I was in college, there was this great pasta bar in part of the larger cafeteria.

Pasta with Sautéed Vegetables & Pesto step by step

1. Put the pasta in salted, boiling water. Cook for time indicated to reach al dente in time for stage 4 below. Then drain the water off through a colander..
2. Heat the oil in a sauté pan. Add the garlic and fry on a medium heat for 1 minute, stirring gently..
3. Stir in the pepper and leek and fry for a further 2 minutes, then add the mushrooms and stir thoroughly. Cook for another 8-10 minutes or until the vegetables are softened, stirring occasionally..
4. Add the cooked pasta, then the pesto and give it all a good stir. Season to taste and serve, sprinkling with Parmesan cheese as required..

There was an assortment of vegetables and a couple of types of pasta each day. Serve cold or hot both ways are delicious. Cook pasta according to package directions. Cook pasta according to package directions; drain. Meanwhile, in a large nonstick skillet, saute carrots in oil until crisp-tender.

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