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Pasta Pesto with Vegetables

Categories: Kid-friendly, Low-calorie, Pasta Dishes, Quick to fix
Type: Main Dishes

Seeking new ways to serve up spaghetti? Look no further than this healthy pasta dish with pesto, zucchini, and other fresh flavors.

Serves: serves 4


  • 1 tsp salt
  • 10 oz (300 g) spaghetti
  • 2 oz (60 g) French beans, cleaned and finely chopped
  • 2 oz (60 g) new potatoes, peeled and finely diced
  • 2 oz (60 g) zucchini, cleaned and diced
  • 2-3 tbsp pesto sauce
  • a few fresh basil leaves
  • Parmesan cheese, grated
Pasta Pesto with Vegetables photo

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  1. Heat a large pot of water. When it boils, add the salt, and plunge in the spaghetti and the vegetables.
  2. Just before you drain the spaghetti, take a tablespoon of the cooking water and stir it into the pesto.
  3. By the time the pasta is cooked al dente (just tender), the vegetables should also be just tender. Drain the pasta and vegetables, and quickly transfer them to a hot dish.
  4. Stir in the pesto and toss. Garnish with the basil leaves and serve. Have a little grated Parmesan cheese ready for those who want it.
  • To prepare the sauce, you can use ready-made pesto, available in jars.

Excerpted from SuperFoods, SuperFast.
Copyright © 2006 Dorling Kindersley Limited.
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