Pesto Veggie Pasta

This pesto veggie pasta is a quick and healthy meal made with gluten-free rotini, fresh basil pesto, zucchini, summer squash, sweet corn, and cherry tomatoes. Perfect for a weeknight dinner or meatless lunch, this vegetarian pasta recipe is full of fresh vegetables and simple ingredients. The homemade basil pesto adds rich flavor while keeping the dish light and balanced. Easy to customize and ready in under 30 minutes, this gluten-free pesto pasta is ideal for anyone looking for a fresh, flavorful, and wholesome pasta recipe.

Ingredients

Pasta

• 8 oz gluten-free rotini
• 2 Tablespoons extra virgin olive oil
• 1 large shallot or small onion, finely chopped
• 1 cup sweet corn kernels (fresh or frozen)
• 1 small zucchini, chopped
• 1 small summer squash, chopped
• Steak seasoning (see notes)
• 3 cloves garlic, minced or pressed
• 1 cup cherry tomatoes, halved

Pesto (makes about ½ cup)

• 2 cups fresh basil leaves, packed
• 2 Tablespoons walnuts
• 2 small cloves garlic
• Big pinch of salt
• Fresh lemon juice, to taste
• ⅓ cup extra virgin olive oil
• ½ cup freshly grated Parmesan cheese

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Directions

Make the Pesto

Add basil, walnuts, garlic, salt, and a squeeze of lemon juice to a food processor. Pulse until finely chopped. With the processor running, slowly stream in the olive oil, scraping down the sides once. Do not over-process. Stir in the Parmesan cheese by hand. Taste and adjust with a little more lemon juice if needed—the flavor should be fresh, not lemony. Set aside or refrigerate for up to 3–4 days.

Make the Pasta

Bring a large pot of water to a boil. Add about 1 Tablespoon salt, then cook the pasta until just al dente. Before draining, reserve about 1 cup of the pasta cooking water. Drain and set aside.

Heat olive oil in a large skillet over medium-high heat. Add shallot (or onion), corn, zucchini, and summer squash. Season generously with steak seasoning and sauté for about 3 minutes, until the vegetables begin to soften. Add garlic and cook for another 2–3 minutes, until vegetables are crisp-tender.

Add the cooked pasta, pesto, and cherry tomatoes to the skillet. Toss to combine, adding about ¼ cup of reserved pasta water to loosen the sauce. Add more water as needed to create a light, glossy coating. Taste and adjust seasoning with salt if necessary. Serve immediately.

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Tips

• Salt the pasta water well to enhance overall flavor.
• Reserve pasta water before draining—it helps the pesto cling to the pasta.
• Add the pesto off direct heat to preserve its fresh taste.

Variations and Substitutions

• Use pine nuts or almonds instead of walnuts in the pesto.
• Swap gluten-free pasta for regular wheat pasta if preferred.
• Add spinach, asparagus, or bell peppers for extra vegetables.
• Use dairy-free Parmesan to keep the dish vegan.

FAQs

Can I make this ahead of time?
Yes, the pesto can be made up to 4 days in advance. Cook the pasta fresh for best texture.

Can I freeze the pesto?
Yes, freeze without the cheese, then stir in Parmesan after thawing.

What seasoning works best?
Montreal or steak seasoning adds depth, but Italian seasoning also works well.

Serving Suggestions

• Serve with a simple green salad and lemon vinaigrette.
• Pair with grilled chicken, shrimp, or tofu for added protein.
• Finish with extra Parmesan and freshly cracked black pepper.

Why You’ll Love This Recipe

• Quick and easy for busy weeknights
• Fresh, vibrant flavors from homemade pesto
• Naturally gluten-free and easily customizable
• Light yet satisfying vegetable-packed pasta dish