Name: Pesto Pasta with Vegetables
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 3/4oz/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; 6 oz/170g gluten-free chickpea penne pasta (or other 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; 1/8th teaspoon freshly ground black pepper

Gluten-Free Grain-Free Vegetarian Vegan Dairy-Free Egg-Free No Refined Sugar

Jump to Recipe

Make this quick and healthy pesto pasta with vegetables tonight! Featuring sautéed zucchini, cherry tomatoes, fresh basil pesto, and your favorite pasta, it’s perfect for busy weeknights. Dairy-free (option), and packed with flavor—ready in 30 minutes or less.

Pesto Pasta with Vegetables in White Bowls

🌿 Pesto Pasta with Vegetables – Quick, Fresh & Easy

If you're looking for a quick, healthy dinner that's bursting with summer flavor, this pesto pasta with vegetables is your go-to. Made in one skillet and ready in under 30 minutes, it's a bright and satisfying weeknight meal loaded with seasonal favorites like zucchini, cherry tomatoes, and fresh basil pesto.

Whether you’re swimming in summer produce or just craving something fast and fresh, this easy veggie pesto pasta is exactly what your busy weeknight needs. It's one of those dishes that looks and tastes impressive, yet it comes together in under 30 minutes. It’s ideal for those nights when you’re short on time but still want to serve something fresh, nourishing, and satisfying.

The combination of sautéed zucchini and burst cherry tomatoes pairs beautifully with the bold, herby flavor of basil pesto. I like to use a homemade dairy-free pesto, but you can easily substitute store-bought if you're in a pinch. Toss it all with your favorite pasta—chickpea or lentil pasta for a protein boost, or traditional penne for classic comfort—and you’ve got a healthy, family-friendly dinner that checks all the boxes.

Whether you're making the most of summer produce or just need a reliable go-to weeknight recipe, this healthy pesto pasta with vegetables is a dish you’ll want to keep in regular rotation.

🍅 Why You’ll Love This Veggie Pesto Pasta

✅ Quick & Easy – Ready in under 30 minutes
✅ Healthy & Satisfying – Packed with fiber and plant-based protein (when using lentil or chickpea pasta) and vegetables
✅ One-Skillet Meal – Minimal cleanup required
✅ Customizable – Use your favorite pasta, veggies, or store-bought pesto
✅ Seasonal & Fresh – Perfect for summer when tomatoes, zucchini, and basil are at their peak

This is one of those dishes you’ll come back to again and again—simple, delicious, and endlessly adaptable.

🧾 Ingredients for Pesto Pasta with Vegetables

Here’s what you’ll need to make this easy pasta with pesto and vegetables:

🍝 Pasta - I like penne because its ridges hold onto the pesto so well. Chickpea or lentil pasta adds a boost of protein and fiber, making it a great gluten-free option. Feel free to use any pasta shape you love—fusilli, rotini, or bowties all work great.

🌿 Basil Pesto - You’ll whip up a quick homemade dairy-free pesto with basil, garlic, lemon juice, olive oil, and almond flour. Almond flour keeps it nutty and creamy, but you can use traditional pine nuts or walnuts instead. Store-bought pesto is totally fine too—just choose one that fits your dietary needs.

🥒 Vegetables - Zucchini and cherry tomatoes are the stars here. The zucchini gets tender and slightly golden while the tomatoes blister and burst, releasing their sweet-tart juices. You can also mix in other seasonal vegetables like asparagus, spinach, or broccolini.

🧂 Optional Add-Ins -

Crushed red pepper for a little heat
A handful of olives or capers for a Mediterranean touch
A sprinkle of dairy-free or regular grated cheese

🍽️ How to Make Pesto Pasta with Vegetables – Step-by-Step

Here’s how to make this simple vegetarian pesto pasta from scratch:

1. Make the Pesto

In a blender or food processor, combine fresh basil leaves, garlic, lemon juice, olive oil, and almond flour. Blend until smooth and creamy. Season to taste. (Shortcut: Use a store-bought pesto you love.)

2. Cook the Pasta

Bring a pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain and set aside.

3. Sauté the Vegetables

Heat olive oil in a large skillet over medium heat. Add the zucchini and sauté for 4–5 minutes until lightly browned. Toss in cherry tomatoes during the last 1–2 minutes and cook until just starting to blister.

4. Combine Everything

Remove the skillet from the heat. Add in the cooked pasta and enough pesto to coat everything nicely. Toss until evenly combined and warmed through.

5. Serve

Serve immediately with fresh basil, or grated cheese on top (optional).

🔄 Variations & Substitutions

Want to make it your own? Try these easy swaps:

Use store-bought pesto – Perfect for busy nights
Switch up the pasta – Try gluten-free or protein-packed varieties
Mix in more veggies – Spinach, kale, asparagus, broccolini, or snap peas work well
Add briny ingredients – Olives, capers, or sun-dried tomatoes
Finish with cheese – Top with grated Parmesan or vegan cheese

🌱 Final Thoughts on Pesto Pasta with Vegetables

This pesto pasta with vegetables is everything a good weeknight meal should be: fast, fresh, flexible, and full of flavor. It’s the kind of meal you’ll make on repeat during the summer when your garden (or fridge) is full of zucchini, tomatoes, and basil.

Plus, it’s a great way to sneak more veggies into your day while still enjoying a comforting bowl of pasta. Whether you're cooking for the family or meal prepping for the week, this healthy veggie pesto pasta is always a good idea.

💬 What’s Your Favorite Way to Make Pesto Pasta?

Let me know in the comments—do you stick with classic basil or try variations like arugula, spinach, or kale? And which veggies are your favorite to toss in?

More Vegan Pasta Recipes:

Serves 4

Pesto Pasta with Vegetables

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Whip up an easy, healthy dinner in 30 minutes with this veggie pesto pasta recipe.

Ingredients

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 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

Instructions

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. (If your skillet is crowded sauté the zucchini and tomatoes individually in two batches instead and combine afterwards with pesto and pasta before serving.)
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.

Notes

Variations:

Use store-bought pesto instead of homemade either dairy-free or regular.

Use your favorite type of pasta instead of penne.

Use your favorite combination of sautéed vegetables like, broccolini, asparagus, spinach or snap peas in addition to or instead of the zucchini and cherry tomatoes

Add in olive and capers.

Top with grated cheese either dairy-free or regular.

Storage:

Leftovers can be stored in an airtight container in the fridge for up to 3-4 days.

Dietary Info:

Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

Serving Size:

1
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

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.