Iowa Girl Eats · by Kristin Porter★ 4.5 (2)
Pesto Veggie Pasta
NUTRITION · PER SERVING40M COOK
CAL 29%·PRO 26%
CARBS 52G36% OF CAL
8G FIBER36G OTHER7G TOTAL SUGAR
FAT 37G59% OF CAL
7G SAT30G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh pesto tossed with pasta and grilled vegetables, cherry tomatoes, walnuts, and parmesan. Bright, healthy, and satisfying as a vegetarian main.
mainamericanpasta⚙️ food processor🍲 stockpot🍳 skilletgluten freevegetarian
View the full recipe on Iowa Girl Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 8 oz gluten free rotini
- 2 Tablespoons extra virgin olive oil
- 1 large shallot or small onion (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 (pressed or minced)
- Prepared pesto (below)
- 1 cup cherry tomatoes (sliced in half)
- 2 cups packed fresh basil leaves
- 2 Tablespoons walnuts
- 2 small cloves garlic
- big pinch salt
- squeeze fresh lemon juice
- 1/3 cup extra virgin olive oil
- 1/2 cup freshly grated parmesan cheese
At a glance
PER SERVING · TIME 40M
CAL 29%·PRO 26%
CARBS 52G36% OF CAL
8G FIBER36G OTHER7G TOTAL SUGAR
FAT 37G59% OF CAL
7G SAT30G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 10m
- Sodium
- 905mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 635mg
- Calcium
- 234mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 905MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.