Recipe of Super Quick Pasta with Sautéed Vegetables & Pesto

Hello everybody, welcome to my recipe site. Today I will show you a way to prepare a distinctive dish, Pasta with Sautéed Vegetables & Pesto. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Pasta with Sautéed Vegetables & Pesto Recipe. This easy, fresh, healthy pasta with vegetables is the perfect family meal! Whether you're trying to use up those veggies, make a last minute meal, or Chop and saute all the veggies, leaving the tomatoes for last.

You can have Pasta with Sautéed Vegetables & Pesto using 9 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Pasta with Sautéed Vegetables & Pesto

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

Homemade pasta sauce is the best, but few of us have the time to make it regularly.My mantra for pasta has always been that it can be a wholesome, well-balanced meal if you make it that way.I hate that it sometimes gets a bad rap because, well, if you load it with vegetables and eat the portion size that's right for you, it's a dish you can feel great about.You can add mushrooms also if you like.

Pasta with Sautéed Vegetables & Pesto instructions

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..

Pizzoccheri (Buckwheat Flour Pasta) with ArtichokesL'Antro dell'Alchimista.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.

Sautéed vegetables are tossed with whole wheat pasta, olive oil, garlic and creamy Stonyfield yogurt.The ultimate family friendly weeknight dinner recipe.Note: yes, technically, some of these are not sautéed in the classic sense but they are prepared without oil, using the cooking liquids and methods described above.The recipes also show you in which ways you could eat the vegetables, meaning as a pasta.Easy sauteed pasta with vegetables tastes like a restaurant meal without the big bill!