Pesto Veggie Fusilli (Edit recipe)

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A batch of fresh pesto & whatever veggies you have on hand are all it takes to create a fresh & fabulous fusilli pasta dish that's simple & delicious.

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Original Recipe

PREP TIME

25 minutes

COOK TIME

35 minutes

INGREDIENTS

13

Serves: 4

Ingredients

454 grams Fusilli Pasta
1 whole My Fave Pesto (click for recipe), See notes for recipe link
0.25 cup Extra Virgin Olive Oil
1 tsp Red Pepper Flakes
3 cloves Garlic, crushed & minced
1 whole Yellow Onion, diced
1 whole Zucchini, cut in to quarter moons
341 grams Tomato, Grape, medley variety, halved
1 cup White Wine, I used a local Ontario Pinot Grigio
6 pieces Basil, Fresh, small handful, torn / chiffonade
3 cups Baby Spinach, chopped
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Bring a large pot of cold, generously salted water to a boil and leave covered.
Prepare the pesto according to the recipe link provided. Set aside.
Begin heating the EVOO, garlic, and pepper flakes, in a large skillet set to just below medium. Once heated, let everything sizzle together for about 30+ seconds before adding the onion and a generous pinch of both salt & pepper. Stir and cook those onions about 6 minutes, reducing your temp slightly if the onions start browning. Add the zucchini and another good pinch of salt, stir, and let the zucchini cook for a few minutes ( 3 - 4) , stirring occasionally.
Add the tomatoes to the skillet along with another good pinch of salt. Stir and let everything sizzle together for 2 - 3 minutes. Pour in the wine & another good pinch of salt and at the same time, add your fusilli to your boiling water. You want to cook it about a minute from al dente perfection. After the wine has simmered for a couple of minutes, stir in the fresh basil and a ladle of your hot pasta water. Reduce the temp a bit and let the skillet simmer as your pasta cooks. You may need an additional ladle of pasta water to keep things saucy and simmering until your pasta is ready. With about a minute or so left on your pasta, add the fresh spinach to your skillet along with a generous pinch of both salt & pepper. Stir the spinach in to your skillet / sauce until your pasta is ready, another minute or two. Spinach should be pretty wilted at this point.
Strain your pasta directly in to your veggie sauce. Stir / toss for a couple of minutes until everything has thickened up and pasta is perfectly tender. Turn off the heat and add your entire batch of pesto along with a ladle of your pasta water. Toss until everything saucy / coated and sauce has thickened. Add additional pasta water if needed / desired until the consistency is where you want it. Taste and adjust your salt if needed.
Serve your pasta garnished generously with finely shredded grana padano and fresh basil. ENJOY!

Notes

PESTO - I used 28g of fresh basil and also added a teaspoon of spicy pepperoncini from the jar. https://www.thehappyveg.ca/recipes/my-perfect-pesto-recipe
You could easily sub penne or rotini if that's what you have on hand!
Garnish servings with finely shredded grana padano & fresh basil.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	638
Fat:	18 g
Carbohydrates:	112 g
Protein:	17 g
Cholesterol:	0 g
Sodium:	157 mg
Fiber:	7 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.