Pasta with zucchini, carrots, peppers and basil pesto

Pasta with zucchini, carrots, peppers and basil pesto

Warm pasta salad Caprese with tomatoes and mozzarella cheese

Pasta with zucchini, carrots, peppers and basil pesto

Pasta with zucchini, carrots and basil pesto

Spicy pasta made from pasta and vegetables. Zucchini, carrots and peppers colorfully decorate the pasta dish and officially herald spring. The spicy aromatic basil pesto wonderfully complements the pasta with crunchy vegetables.

Please rate this recipe

5 from 3 votes
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Dough dish
Cuisine Italian recipes
Servings 4 person
Calories 537 kcal


  • 2 cloves garlic finely chopped
  • 2 bunches basil fresh
  • 3 tablespoons pine nuts
  • 150 g parmesan
  • 50 ml olive oil
  • Salt to taste
  • Black pepper to taste
  • 200-250 g pasta e.g. penne
  • 1 zucchini cut into sticks
  • 2 carrots cut into sticks
  • 1 red bell pepper cut into sticks
  • 50 g peas


  • Peel the garlic cloves.
  • Wash the basil, shake dry and pluck the leaves.
  • Put the basil and garlic in a chopper.
  • Add the pine nuts, pepper and a little oil and puree until fine.
  • Add the remaining oil and cheese and blend to a creamy pesto.
  • Cook the pasta in salted water until al dente and drain.
  • Mix the pasta with the vegetables.
  • Add the peas.
  • Arrange the pasta together with basil pesto and serve.


  • Knife
  • Shredder
  • Pot
  • Pasta strainer
  • Pasta spoon


Calories: 537kcalCarbohydrates: 48gProtein: 23gFat: 28gSaturated Fat: 8gCholesterol: 26mgSodium: 631mgPotassium: 527mgFiber: 5gSugar: 7gVitamin A: 6727IUVitamin C: 55mgCalcium: 489mgIron: 2mg

* The nutritional values in this recipe are approximate and may differ slightly from the actual value.

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