Pesto Pasta with Green Vegetables


We’re going seriously green here with our veggie selection and the vibrant basil pesto! If you don’t have leftover pasta, you can, of course, cook some fresh.

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Measuring cup
  • Measuring spoons
  • Large pan
  • Spatula



  • 1⁄4 cup water
  • 4 cups hard green vegetables, such as asparagus, green beans, broccoli, and zucchini, all cut into similar-sized pieces
  • 1⁄2 teaspoon salt
  • 4 cups leftover pasta, any shape is fine
  • 1⁄4 cup pesto



  • Put 1/4 cup water and the vegetables in the pan on the stove. Turn the heat to medium and bring to a boil. Cook until the water has been absorbed and the vegetables are almost tender, about 5 minutes.
  • Add the pasta and remaining 1/4 cup water and cook, stirring once or twice, until the water has been absorbed and the pasta is warmed throughout, about 3 minutes.
  • Remove the pan from the heat, add the pesto, and stir well. Taste it and add salt if you think it needs it. Serve right away.

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