This recipe is the epitome of “easy peasy.” You only need one pot, so you can dive into dinner without the hassle of a million dishes. Plus, this pasta packs a flavorful punch with fresh basil pesto, making it a delicious option for any night of the week. It’s perfect for busy students or anyone looking to make a tasty meal in no time!
But wait, there’s more! You can totally customize this dish. Add some grilled chicken, cherry tomatoes, or even roasted veggies to turn this simple pasta into a full meal. Whether you’re keeping it vegetarian or adding extra protein, the choice is yours! Ready to get cooking? Let’s dive in!
Serving and Pairing Suggestions
Serve this One-Pot Pesto Pasta hot and fresh straight from the stove. It’s super satisfying on its own, but you can totally amp it up! For a match made in heaven, pair this pasta with a side of Roasted Vegetables or Spinach and Pomegranate Salad. Feeling fancy? Make it a complete meal with some Garlic Shrimp Bruschetta on the side. The options are endless!
Tips and Notes
- Fresh vs. Jarred Pesto: Go fresh! Making your own pesto is quick and easy. But if you’re pressed for time, jarred pesto works too.
- Pasta Variety: Get creative! Use whatever pasta you have on hand, like penne, fusilli, or spaghetti.
- Add Protein: Boost it up! Toss in grilled chicken, shrimp, or chickpeas for some extra goodness.
- Leftovers: Store wisely! Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently!
- Veggies Galore: Double the fun! Add any veggies you love—zucchini, bell peppers, or spinach work great.
Step up your dinner game today with this super simple, flavorful, and totally customizable One-Pot Pesto Pasta. Don’t forget to share how you customize your dish!
One-Pot Pesto Pasta
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 measuring cup
- 1 Measuring spoons
Ingredients
- 12 ounces 340g pasta (penne or spaghetti)
- 1/2 cup 120ml basil pesto (store-bought or homemade)
- 3 cups 720ml vegetable broth (or water)
- 1 cup 150g cherry tomatoes (halved)
- 1/2 cup 50g grated Parmesan cheese (for serving, optional)
- Salt - to taste
- Fresh basil leaves - for garnish, optional
Instructions
- In a large pot, combine the pasta, basil pesto, vegetable broth, and cherry tomatoes.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and cover the pot.
- Cook for about 10-12 minutes, stirring occasionally, until the pasta is cooked and the liquid is mostly absorbed.
- Remove from heat and let it sit for 2 minutes. If desired, stir in Parmesan cheese and season with salt to taste.
- Serve warm, garnished with fresh basil leaves if desired.