Pesto Veggie Fusilli

Pesto Veggie Fusilli

Prep Time: 25 Min
Cook Time: 35 Min

​Yields: 4 Servings

What You Need

• 1/4 C EVOO
• 1 Tsp. Red Pepper Flakes
• 3 cloves Garlic, crushed & minced
• 1 Yellow Onion, diced
• 1 Medium sized Zucchini, cut in to quarter moons
• 341g Medley Grape Tomatoes, halved
• 1 C White Wine ( I used a local Ontario Pinot)
• Small Handful Fresh Basil, torn / chiffonade
• 3 C Baby Spinach, chopped
• 454g Fusilli Pasta
• 1 Batch My Fave Pesto (recipe link below)

www.thehappyveg.ca/recipes/my-perfect-pesto-recipe

• Himalayan Salt & Cracked Pepper
• GARNISH - Grana Padano, Fresh Basil

Notes

• For the pesto, I used a 28g package of fresh basil and added a teaspoon of spicy pepperoncini from the jar.
• You could always sub a full jar of your favourite store-bought brand of pesto if you don't want to make it fresh / from scratch. 
• You could easily sub in rotini or penne pasta if that's what you have handy!

Directions

• Bring a large pot of cold, generously salted water to a boil and leave covered.
• Prepare the pesto according to the recipe link provided. Set aside.
• Begin heating the EVOO, garlic, and pepper flakes, in a large skillet set to just below medium. Once heated, let everything sizzle together for about 30+ seconds before adding the onion and a generous pinch of both salt & pepper. Stir and cook those onions about 6 minutes, reducing your temp slightly if the onions start browning. Add the zucchini and another good pinch of salt, stir, and let the zucchini cook for a few minutes ( 3 - 4) , stirring occasionally.​

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• Add the tomatoes to the skillet along with another good pinch of salt. Stir and let everything sizzle together for 2 - 3 minutes. Pour in the wine & another good pinch of salt and at the same time, add your fusilli to your boiling water. You want to cook it about a minute from al dente perfection. After the wine has simmered for a couple of minutes, stir in the fresh basil and a ladle of your hot pasta water. Reduce the temp a bit and let the skillet simmer as your pasta cooks. You may need an additional ladle of pasta water to keep things saucy and simmering until your pasta is ready. With about a minute or so left on your pasta, add the fresh spinach to your skillet along with a generous pinch of both salt & pepper. Stir the spinach in to your skillet / sauce until your pasta is ready, another minute or two. Spinach should be pretty wilted at this point.
• Strain your pasta directly in to your veggie sauce. Stir / toss for a couple of minutes until everything has thickened up and pasta is perfectly tender. Turn off the heat and add your entire batch of pesto along with a ladle of your pasta water. Toss until everything saucy / coated and sauce has thickened. Add additional pasta water if needed / desired until the consistency is where you want it. Taste and adjust your salt if needed.
• Serve your pasta garnished generously with finely shredded grana padano and fresh basil. ENJOY!

HAPPY VEG