Pasta Primavera in Pesto

20 70 1247
Ingredients Minutes Calories
Prep Cook Servings
25 min 45 min 4
Pasta Primavera in Pesto
Health Highlights


1 medium White onion (diced )
1 medium pepper(s) Orange bell pepper (diced )
1 bunch Asparagus (cut into 1/2-inch sections)
1 eggplant Eggplant (diced )
3 medium mushroom(s) Portobello mushroom (diced )
1 1/2 cup Cherry Tomatoes (halved )
4 tbsp Grape seed oil
1 pinch Salt
1 dash Black pepper
750 gm Pasta, Rigatoni, dry (or 3 cups pasta of your choice)
2 breast Chicken breast, boneless, skinless (diced same size as veggies, optional)
6 tbsp Pine nuts, dried (pesto )
4 clove(s) Garlic (pesto)
4 cup Basil, fresh (packed, pesto )
4 tbsp Olive Oil, Extra Virgin (pesto)
4 tbsp Water (pesto)
2 tbsp Lemon juice (pesto)
2 tbsp Nutritional yeast (pesto)
1 pinch Salt (pesto)
1 dash Black pepper (pesto)


Preheat oven to 400°F and line a baking sheet with parchment paper.

Place the onion, orange pepper, asparagus, eggplant, portabello mushrooms and cherry tomatoes in a large bowl and toss with oil, salt and pepper to taste.

Spread onto the baking sheet and bake for 30-45 minutes or until soft, stirring every 10 minutes.

While the veggies are cooking, cook the pasta as directed on the package, drain and set aside.

*If adding chicken, heat 1 Tbsp olive oil in a large frying pan on medium heat; add the chicken and sauté until the center is no longer pink. Remove the pan and set aside.

Meanwhile, toast the pine nuts in a dry saucepan on high heat for 1-2 minutes, stirring constantly until golden brown. Remove from the pan and set aside to cool.

Place the garlic in the food processor and pulse until minced. Add the basil, olive oil, water, toasted pine nuts and pulse until minced. Add the lemon juice, nutritional yeast and salt and pepper and pulse until smooth.

Add the cooked veggies, pasta, chicken (if using) and  pesto in a large frying pan and mix. Heat pasta on medium heat until heated through and enjoy.

Nutrition Facts

Per Portion

Calories 1247
Calories from fat 365
Calories from saturated fat 55
Total Fat 41 g
Saturated Fat 6.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 15.7 g
Monounsaturated Fat 16.2 g
Cholesterol 85 mg
Sodium 177 mg
Potassium 2100 mg
Total Carbohydrate 168 g
Dietary Fiber 18.7 g
Sugars 18.9 g
Protein 62 g

Dietary servings

Per Portion

Grain 7.2
Meat 1.3
Meat Alternative 0.4
Vegetables 6.5

Energy sources