Gluten-free penne pasta is tossed together with herby basil pesto and quickly sautéed zucchini and cherry tomatoes in this easy pesto pasta with vegetables.
If like me, you’re swimming in tomatoes, zucchini and basil right about now, then I’ve got the perfect summer pasta for you. It’s an easy one skillet kind of meal that comes together in less than 30 minutes, great for a busy weeknight when you’re low on time and energy.
On days when I just want to make something fresh, fast and summery I make this pesto pasta with cherry tomatoes and zucchini . It’s a simple dish that depends on fresh seasonal produce to deliver big flavor.
Right when the days are long and sunny and the evenings late and warm, summer produce is happily at its peak. And while I’d gladly eat this pasta all year-long, using tomatoes, zucchini and basil makes it the perfect dish for this time of year. Plus it’s simple to make, which means less time at the stove and more time enjoying the season.
Gluten-free penne pasta is cooked al-dente then tossed together with a homemade basil pesto and quickly sautéed zucchini and cherry tomatoes. Here’s how:
How to make pesto pasta with vegetables:
- The first step is the pesto. You can make your own homemade version ahead of time or simply use your favorite store-bought dairy-free pesto. I like to keep a jar of pesto in the fridge so I can throw together a meal in minutes anytime I need.
- Next is the pasta. You can use whatever shape you prefer but I’ve chosen gluten-free and grain-free chickpea penne for its ridges which grab hold of the pesto better than smooth pastas.
- While the pasta is cooking you’ll add your chopped zucchini and tomatoes to a large skillet coated with olive oil to sauté. Just a few minutes are all you need to quickly brown the zucchini and blister the tomatoes.
- Once the vegetables are done, take your skillet off the heat, toss in your pesto and cooked pasta, give it a good shake and you are ready to serve.
More Summer Pasta Recipes to Try:
Gluten-free penne pasta is tossed together with herby basil pesto and quickly sautéed zucchini and cherry tomatoes in this easy summer dish.
For the pesto:
- ¾oz/21g fresh basil leaves
- 1 small clove of garlic
- 1 Tablespoon/14g almond flour
- ¼ teaspoon fine sea salt
- 1 teaspoon/5ml fresh lemon juice
- 1 teaspoon lemon zest
- 3 Tablespoons/45ml extra virgin olive oil
For the pasta:
- 6 oz/170g gluten-free chickpea penne pasta (or other gluten-free pasta of your choice)
- 2 Tablespoons/30ml extra virgin olive oil
- 2 small zucchini, cut into half moons
- ½ pint/ 226g multi-colored cherry tomatoes, sliced in half if large
- ¼ teaspoon fine sea salt
- ⅛th teaspoon freshly ground black pepper
Make the pesto:
- Combine pesto ingredients in a small food processor and pulse until combined. Set aside until needed or make ahead and refrigerate.
Make the pasta:
- Bring a large pot of salted water to a boil and cook pasta according to directions on package until al dente. Strain (reserving about a ¼ cup of cooking water) and set aside.
- Meanwhile, sauté zucchini in a large skillet with half the olive oil and half the salt over medium heat for about 2-3 minutes until zucchini is just starting to brown. Add remaining oil, salt, pepper and cherry tomatoes, sauté for an additional 2 minutes or until tomatoes are just starting to blister.
- Remove pan from heat (the pesto retains its color better if not heated), add strained pasta half of pesto to start and toss to combine adding a Tablespoon or two of reserved cooking water if necessary to thin out the sauce or adding a Tablespoon of pesto to thicken if needed.
- Serve warm.
If your skillet is crowded sauté the zucchini and tomatoes individually in two batches instead and combine afterwards with pesto and pasta before serving.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 370Total Fat: 32gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 0mgSodium: 182mgCarbohydrates: 18gFiber: 4gSugar: 3gProtein: 11g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.