Garlic Pesto Pasta with Carrots and Zucchini

Garlic Pesto Pasta with Carrots and Zucchini is a one pot meal that is easy to make and immensely satisfying. Serve with chicken or fish or as a standalone vegetarian dish; it's perfect!

Course Vegetables

Cuisine American

Keyword carrots, garlic, pasta, pesto, zucchini

Prep Time 10

Cook Time 25

Total Time 35

Servings Servings

Calories 388kcal

Author Barb

Ingredients

2 tablespoons olive oil
2 tablespoons butter
½ medium onion diced
4 cloves of garlic minced
3 cups chicken stock Use vegetable stock to make it vegetarian
½ pound thin spaghetti or angel hair pasta
2-4 tablespoons Basil Pesto
¼ cup heavy cream
1 cup carrots sliced and cooked
1 cup zucchini sliced and cooked al dente
Salt & Pepper to taste
Lemon wedges for Garnish

Instructions

In a large pot, combine the oil and butter and melt over medium low heat.
Add the onion and cooked until translucent (about 5 minutes) Add the minced garlic and saute for 1 - 2 minutes more until garlic is fragrant (watch carefully, it should not brown).
Add the chicken stock to the pot, raise the heat to medium-high and cook until the stock comes to a boil; add the noodles to the boiling broth.
Cook the pasta according to package directions; the pasta will absorb almost all of the broth.
When pasta is cooked through, remove it from heat and add the basil pesto and heavy cream and mix in gently. Mix in the carrots and zucchini. Season with salt and pepper.
Serve and garnish with a wedge of lemon.

Notes

If you don't have leftover veggies like I did; you can use fresh or frozen and either roast, steam, or microwave them first.

Nutrition