20 Minute Pasta Primavera with Pesto, Olives and Sun-Dried Tomatoes
Recipe type: 20 Minute Dinner
Cuisine: Pasta
Serves: 5 servings
A very fresh and light recipe for Pasta Primavera that has fresh zucchini, sun-dried tomatoes and olives. This meal is on the table in less than 20 minutes!
  • 454 g of your favourite pasta
  • 1 small zucchini, cut into thin rounds
  • 1 cup cured Moroccan olives, sliced (or any mixed olives in oil will work)
  • ½ cup sundried tomatoes (oil packed), sliced
  • ½ tsp chilli flakes, or more to taste
  • 4 cups baby arugula, washed
  • 1 cup basil pesto
  • Good quality extra virgin olive oil
  • Salt and pepper to taste
  1. Cook pasta according to pkg instructions. Simply drain the pasta, don't rinse it.
  2. Prep the veggies while the pasta is cooking so everything is ready to mix in once the pasta is ready.
  3. Return the drained hot pasta to the pot, immediately stir in pesto to coat.
  4. Stir in zucchini, tomatoes, olives, and chilli flakes. Toss in the arugula.
  5. Add a generous glug of olive oil so the dish has some shine to it (it should not appear dry).
  6. Salt and pepper to taste and serve immediately. Buon appetito!
Recipe by This Lil Piglet at https://thislilpiglet.net/2017/04/20-minute-pasta-primavera-pesto/