Pesto Penne Primavera
Pesto Penne Primavera is a summer dish with fresh vegetables and pasta.
The dish combines homemade pesto with cooked penne pasta, asparagus, zucchini, and other vegetables.
It's a simple and tasty meal to make for dinner.
By Nadia Kovalenko
Posted October 25, 2026Share
Time
Calories
Servings
Difficulty
Description
Pesto Penne Primavera is a summer dish with fresh vegetables and pasta.
The dish combines homemade pesto with cooked penne pasta, asparagus, zucchini, and other vegetables.
It's a simple and tasty meal to make for dinner.
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Ingredients 15
1 cup fresh basil leaves
0.5 cup Parmesan cheese
0.25 cup pine nuts
0.25 cup olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
4 cups mini penne pasta
2 tablespoons olive oil, divided
0.25 cup pine nuts
1 cup chopped asparagus
0.5 cup sliced zucchini
0.5 cup sliced Kalamata olives
0.5 cup diced roasted red pepper
0.5 cup chopped sun-dried tomatoes
0.5 cup grated Parmesan cheese
Instructions
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1
Make pesto by combining 1 cup fresh basil leaves, 0.5 cup Parmesan cheese, 0.25 cup pine nuts, 0.25 cup olive oil, 2 tablespoons lemon juice, and 2 cloves garlic in a food processor. Blend until well combined.
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2
Cook 4 cups mini penne pasta in boiling lightly salted water until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl. Pour 1 tablespoon olive oil over the pasta and toss to coat.
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3
Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add 0.25 cup pine nuts and cook until lightly browned, 1 to 2 minutes. Remove to a plate and set aside.
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4
Add 1 cup chopped asparagus, 0.5 cup sliced zucchini, 0.5 cup sliced Kalamata olives, 0.5 cup diced roasted red pepper, and 0.5 cup chopped sun-dried tomatoes to the skillet. Cook and stir until hot, 5 to 7 minutes. Stir in the pine nuts.
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5
Add the cooked pasta and about 0.25 cup of the pesto to the skillet and toss to combine.
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6
Serve in bowls topped with 0.5 cup grated Parmesan cheese.
Nutrition Facts
Servings 8
Amount Per Serving
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Calories 368 kcal
% Daily Value *
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Total Fat 21g
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Saturated Fat 4g
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Cholesterol 9mg
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Sodium 413mg
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Total Carbohydrate 34g
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Dietary Fiber 3g
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Protein 13g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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