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Brighten up your table with this delightful pesto pasta primavera, packed with colorful vegetables and tossed in a vibrant basil pesto. It’s an easy, fresh weeknight meal that tastes like sunshine!
Cook the penne pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add sliced zucchini, bell peppers, and cherry tomatoes, cooking until tender, about 5-7 minutes.
Add fresh spinach to the skillet and cook until wilted, about 2 minutes.
Add the cooked pasta to the skillet along with the basil pesto. Toss everything together until well combined and heated through.
Season with salt and black pepper to taste.
Serve hot, garnished with grated Parmesan cheese. Enjoy!
