Pesto Pasta Primavera

Pesto Pasta Primavera

I found this recipe in Glamour magazine but made a few changes. Pasta Primavera is an American version of making an Italian Pasta with the fresh veggies of Spring. It's summer now, so I must be wishing for cooler weather?
(Cross-posted to It's a Keeper)

Makes four servings

1 zucchini-sliced
1 large handful of sugar snap peas-sliced in half
8 oz. dried spaghetti
1 cup prepared pesto
1 tbsp. extra virgin olive oil
1 tsp. minced garlic (you can substitute 2 cloves and chop yourself if you're ambitious!)
1 cup cherry tomatoes-sliced in half (I used half yellow, half red for color)
4 medium carrots-sliced into half then fours (and like my friend Kat says, don't use baby carrots, not as good!)
Parmesan cheese to top
Kosher salt and ground pepper to taste


1. Bring a large pot of salted water to boil. Drop the zucchini, snap peas, and carrots in; cook until tender, about 1 minute. Using a strainer or slotted spoon transfer the vegetables to a colander and rinse with cold water to stop the cooking process.


2. Stir the pasta into the still-boiling water. Cook according to the package (probably 8-10 minutes). 


3. While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring until fragrant, about 30 seconds. Add the tomatoes and cook 1 minute. Add the rest of the veggies and a pinch of salt, cook until warmed through.


4. Drain the pasta and place back in pan or in a large bowl, add the pesto and toss until combined. Add the veggies and toss again.


5. Add Parmesan, salt, and pepper and serve.


If you're lucky your husband will make the garlic bread :)