Summer Vegetable Penne with Basil Pesto and Toasted Pine Nuts

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender penne pasta tossed with vibrant summer vegetables and a fragrant homemade basil pesto, finished with crunchy toasted pine nuts. This italian-inspired pasta (vegetarian) ready in about 30 minutes pairs penne pasta, halved cherry tomatoes, packed basil leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.0 (10 ratings) Prep: 15 min Cook: 15 min Serves 4 Italian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook for 11 minutes until al dente. Drain and set aside.
  2. Step 2: While pasta cooks, toast 1/3 cup pine nuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant. Transfer to a plate to cool.
  3. Step 3: In the same skillet, heat 1 tbsp olive oil over medium heat. Add 1 cup halved cherry tomatoes, 1 diced zucchini, and 1 diced yellow squash. Sauté for 5-6 minutes until vegetables are tender but still vibrant. Season with 1/2 tsp salt and 1/4 tsp black pepper.
  4. Step 4: To make the basil pesto, combine 2 cups packed basil leaves, 1 large garlic clove, 1/2 cup grated Parmesan cheese, 1 tbsp lemon juice, 1/2 tsp salt, and 1/2 tsp black pepper in a food processor. Pulse while slowly drizzling in 1/2 cup extra virgin olive oil until smooth and emulsified.
  5. Step 5: Toss the cooked penne with the sautéed vegetables and basil pesto until evenly coated.
  6. Step 6: Serve garnished with the toasted pine nuts and extra Parmesan cheese if desired.

Frequently asked questions

How long does Summer Vegetable Penne with Basil Pesto and Toasted Pine Nuts take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Summer Vegetable Penne with Basil Pesto and Toasted Pine Nuts?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.

Can I substitute ingredients in Summer Vegetable Penne with Basil Pesto and Toasted Pine Nuts?

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 Summer Vegetable Penne with Basil Pesto and Toasted Pine Nuts 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 Summer Vegetable Penne with Basil Pesto and Toasted Pine Nuts 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.

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