Vegetable Pesto Pasta Recipe

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Vegetable Pesto Pasta
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  1. Make the pesto by pureéing the basil through garlic in a blender or food processor; slowly add the 1/2 cup olive oil, blending until smooth.
  2. Heat the 1 Tbs oil in a skillet over medium heat and sauté the asparagus, beans and zucchini about 10 minutes, stirring often, until cooked but not limp.
  3. Add 1 cup of the pesto, stir thoroughly, and cook until heated thru.
  4. Toss the pasta with the pesto-vegetable mixture and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 333.41 Kcal (1396 kJ)
Calories from fat 291.06 Kcal
% Daily Value*
Total Fat 32.34g 50%
Cholesterol 7.33mg 2%
Sodium 131.32mg 5%
Potassium 322.91mg 7%
Total Carbs 5.86g 2%
Sugars 1.79g 7%
Dietary Fiber 2.13g 9%
Protein 6.79g 14%
Vitamin C 14.8mg 25%
Iron 2mg 11%
Calcium 130.6mg 13%
Amount Per 100 g
Calories 255.84 Kcal (1071 kJ)
Calories from fat 223.34 Kcal
% Daily Value*
Total Fat 24.82g 50%
Cholesterol 5.63mg 2%
Sodium 100.77mg 5%
Potassium 247.78mg 7%
Total Carbs 4.49g 2%
Sugars 1.37g 7%
Dietary Fiber 1.63g 9%
Protein 5.21g 14%
Vitamin C 11.4mg 25%
Iron 1.5mg 11%
Calcium 100.2mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.9
  • 9

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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