Veggie Pesto Pasta + Feta

Veggie Pesto Pasta + Feta

Serves: 4



  • 2T garlic
  • 1/4c pine nuts
  • 2c fresh basil
  • 1/2c olive oil
  • 1/4c parmesan
  • Salt + pepper (as needed)
  • OR 1 cup of Costco pesto


  • 1-2 tbs olive oil
  • 1 red bell pepper, cut into strips
  • 1 zucchini, cut into half moons
  • 2 cups broccoli florets
  • 1/4 cup toasted pine nuts
  • 1/4 cup feta, crumbled
  • 1 lb whole wheat pasta


  1. Bring a pot of salted water to boil and cook pasta as directed. In last 3 ½ minutes, add the broccoli. Reserve 1 1/2 cups of the pasta cooking liquid and drain well.
  2. To make pesto, pulse garlic in a blender or food processor to mince. Add remaining ingredients, except oil & cheese, and pulse until well combined. Slowly add in oil and blend. Transfer to bowl and stir in cheese. Add salt + pepper .
  3. Meanwhile, heat oil in a large skillet over medium-high heat. Add pepper, zucchini and the remaining ¾ teaspoon salt. Cook, stirring often until the vegetables start to brown in spots, about 5 minutes. Add 2 tablespoons water, cover and cook until just tender, about 2 minutes.
  4. Combine the drained pasta mixture, the cooked vegetables and pesto in the pasta pot. Thin with cooking liquid if necessary. Season with pepper to taste.
  5. Serve topped with pine nuts and feta.

Variations & Notes:

  • Halved cherry tomatoes can also be added to the saute in the last minute or two.

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