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As the warm sun brightens our days and the lush gardens begin to overflow with colorful produce, summer becomes the perfect season for light and vibrant cooking. The joys of summer cooking lie not only in the abundance of fresh ingredients but also in the simplicity of preparing meals that celebrate these flavors. One dish that embodies the essence of summer is the Summer Veggie Pesto Pasta. This delightful recipe features a medley of seasonal vegetables and a homemade pesto that brings a burst of flavor and nourishment to your table.

Summer Veggie Pesto Pasta

Embrace the vibrant flavors of summer with this delicious Summer Veggie Pesto Pasta recipe! Combining fresh seasonal vegetables and homemade pesto, this dish is perfect for warm evenings, picnics, or potlucks. It's easy to customize with your favorite pasta and veggies, and can be served warm or cold. Enjoy a healthy, guilt-free meal that not only delights the palate but also celebrates the beauty of summer produce. Cooking has never been this fun and flavorful!
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Ingredients
  

12 oz spaghetti or your favorite pasta

1 cup fresh basil leaves, packed

1/4 cup pine nuts (or substitute with walnuts for a nutty alternative)

1/2 cup freshly grated Parmesan cheese

2 cloves garlic, minced

1/2 cup extra virgin olive oil

Salt and freshly ground black pepper to taste

1 cup cherry tomatoes, halved

1 medium zucchini, diced

1 bell pepper (any color), diced

1 cup fresh spinach leaves

1/2 teaspoon red pepper flakes (adjust to taste, optional)

Juice of 1 fresh lemon

Extra fresh basil leaves for garnish

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Carefully add the spaghetti and cook according to the package instructions until al dente, usually about 8-10 minutes. Before draining, reserve 1/2 cup of the hot pasta water. Drain the pasta and set it aside.

    Prepare the Pesto: In a food processor, combine the basil leaves, pine nuts, grated Parmesan cheese, and minced garlic. Pulse until all ingredients are finely chopped and well incorporated. While the processor is running, slowly drizzle in the olive oil until the mixture transforms into a smooth pesto. Season with salt, black pepper, and the fresh lemon juice, tasting and adjusting as needed. If the pesto feels too thick, slowly mix in a bit of the reserved pasta water until you achieve your preferred consistency.

      Sauté the Vegetables: In a large skillet, heat a tablespoon of olive oil over medium heat. Once hot, add the diced zucchini and bell pepper. Sauté these vegetables for about 3-4 minutes, allowing them to soften slightly. Next, add the halved cherry tomatoes and fresh spinach, cooking for an additional 2-3 minutes until the spinach is wilted and the tomatoes begin to burst.

        Combine Everything: Into the skillet with the sautéed vegetables, add the drained pasta and the freshly made pesto. Toss gently but thoroughly to ensure all ingredients are well combined. Gradually add the reserved pasta water, a little at a time, until the dish reaches your desired level of sauciness. If you enjoy a bit of heat, sprinkle in the red pepper flakes and toss to incorporate.

          Serve: Divide the delicious pasta onto serving plates. Garnish each plate with extra Parmesan cheese and a few fresh basil leaves for a pop of color and flavor.

            Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings

              Presentation Tips: For an enticing presentation, consider serving the pasta in shallow bowls, allowing the vibrant colors of the veggies and the basil to shine through. Add a drizzle of olive oil on top for an extra touch of elegance. Enjoy!