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Pesto Vegetable Orecchiette

Pesto is so tasty. This simple meal is packed full of veggies and flavor!

  • Duration
  • 2-3Servings


  • ½ lb orecchiette

  • 1 Tbsp butter

  • 2 cloves garlic, minced

  • 2 small zucchini, chopped into ¼-inch cubes

  • 2 c frozen cut green beans, thawed

  • 1 pint grape tomatoes, halved 

  • 1 small jar pesto

  • Grated Parmesan cheese


1. Cook orecchiette according to package instructions. Before draining orecchiette, reserve 1 cup pasta water.

2. Heat 1 Tbsp butter in a skillet over medium heat. Add the garlic, chopped zucchini and green beans to pan. Sauté about 5-6 minutes, until tender and zucchini is lightly browned. Add grape tomatoes and cook another 1-2 minutes.

3. Add cooked orecchiette to pan. Toss with enough pesto to coat, and thin the sauce with the reserved pasta water as needed. Top with grated Parmesan.

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