Whole Wheat Pasta With Pesto and Vegetables


8 servings


30 min


  • 1/2 box (~4 cups) whole wheat pasta (bow-tie or rotini)
  • 2 broccoli heads, chopped
  • 1 zucchini squash, sliced
  • 2 yellow squash, sliced
  • 5-6 carrots, peeled and sliced
  • 1 red bell pepper, chopped
  • 3/4 cup olive oil
  • 1 tsp. salt
  • 2-3 garlic cloves, minced
  • 1 tsp. crushed red pepper
  • 1/4 cup basil pesto
  • 1/2 tsp. black pepper
  • 1/2 cup shredded Parmesan cheese


  1. Prepare all of your vegetables ahead of time. Slice the zucchini, yellow squash and carrots to a uniform size to ensure they cook evenly. Cut the broccoli into small florets and dice the red bell pepper. Mince the garlic as well.
  2. Heat the olive oil to medium heat in a large skillet—make sure it’s large enough to fit all of the vegetables.
  3. Cook your whole wheat pasta according to the package instructions while heating the olive oil. This should take about 10 minutes.
  4. Add minced garlic to the olive oil until fragrant.
  5. Add the harder vegetables to the skillet first, as they will take longer to cook. Start with carrots, move them around the pan, and continue.
  6. Add broccoli florets next, followed by yellow squash and then zucchini with about a minute in between each. Stir to prevent them from burning.
  7. Add red bell peppers last and mix.
  8. Add pesto and combine all of the vegetables thoroughly.
  9. Add salt, black pepper and crushed red pepper to taste.
  10. Using a spider strainer or a similar tool, transfer the drained whole wheat pasta onto the skillet. Combine it well with the vegetables and pesto, making sure it’s well coated and seasoned.
  11. Transfer to a plate and add Parmesan cheese at the end.