Spaghetti with Seasonal Vegetable Medley and Basil Pesto
Al dente spaghetti tossed with a vibrant mix of seasonal vegetables and a fresh basil pesto sauce for a bright, flavorful pasta. This italian-inspired pasta (vegetarian) ready in about 25 minutes blends spaghetti, medium, diced 1/2-inch zucchini, halved cherry tomatoes into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz spaghetti
- 1 medium, diced 1/2-inch zucchini
- 1 cup, halved cherry tomatoes
- 1 medium, diced 1/2-inch red bell pepper
- 3 tbsp olive oil
- 1 tsp, divided salt
- 1/2 tsp black pepper
- 1/2 cup (prepared or homemade) basil pesto
- 1/4 cup, grated Parmesan cheese
- 2 minced garlic cloves
Instructions
- Step 1: Bring a large pot of salted water (1 tbsp salt) to a boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water and drain.
- Step 2: While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 3: Add 1 medium diced zucchini, 1 cup halved cherry tomatoes, and 1 diced red bell pepper to the skillet. Cook for 5-6 minutes until vegetables are tender but still vibrant.
- Step 4: Add cooked spaghetti to the skillet with vegetables. Stir in 1/2 cup basil pesto and 1/4 cup grated Parmesan cheese. Toss to combine, adding reserved pasta water a few tablespoons at a time to loosen sauce.
- Step 5: Season with 1/2 tsp black pepper and 1/2 tsp salt to taste. Serve immediately with extra Parmesan if desired.
Equipment for this recipe
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Frequently asked questions
How long does Spaghetti with Seasonal Vegetable Medley and Basil Pesto take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Spaghetti with Seasonal Vegetable Medley and Basil Pesto?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Spaghetti with Seasonal Vegetable Medley and Basil Pesto?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spaghetti with Seasonal Vegetable Medley and Basil Pesto for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spaghetti with Seasonal Vegetable Medley and Basil Pesto vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
