• 2 medium red onions
  • 1 large head broccoli
  • 2 zucchini
  • 1 large red bell pepper
  • garlic
  • olive oil.
  • dried red chili pepper (optional)
  • pesto (w/o cheese)
  • 1-2 bunches of fresh basil
  • 4-5 garlic cloves
  • olive oil
  • 1T pignoli nuts
  • fresh course black ground pepper
  • 1 pound rigatoni pasta (cooked al dente)


Chop onion, slice zucchini, slice red pepper cut broccoli into florets (blanch 2-3 minutes)Saute garlic in olive oil, (add dried chili pepper if you like spicey food)(be sure not to burn garlic) Add vegetables and saute in garlic and oil. Do not overcook, as you want the vegetables to stay crunchy.

For Pesto:
Remove leaves from basil, rinse and spin dry. Put in food processor, add garlic and pignoli nuts. Drizzle olive oil and pulse til you receive a smooth consistency, but do not puree. Add black pepper to taste.Add vegetables to pasta and toss with freshly made pesto. buon appetite!For all those non-vegetarians out there, add fresh parmesean to your pesto as it is in the food processor. Also feel free to add fresh cheese to the pasta as well.

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Submitted 6/13/05.
Source: Family Recipe
Submitted By: Robin R. Guadalupi
Pasta Primavera Alla Pesto