There’s nothing better than the start of spring and summer where you can find tons of fresh produce at the Farmer’s market. My happy place! This dish is full of fresh veggies, and it’s completely customizable– just throw in what you have on hand. I love to use fresh kale in this dish, and then make some delicious Garlic and Parmesan Kale Chips with the leftover kale.
The best part about this Lemon Pesto Pasta is you can throw it together in less than 30-minutes! No reason we can’t enjoy awesome, fresh comfort food this time of year!
- 8 ounces spaghetti noodles, regular or whole wheat
- 2 tsp olive oil, divided
- 1 tsp minced garlic, divided
- 1 cup cherry tomatoes, halved
- ½ of a yellow squash, sliced into thin rings
- ½ of a zucchini, sliced into rings
- 2 heaping cups fresh chopped kale
- ¼ cup pesto
- ¼ feta cheese
- juice of ½ a small lemon
- Cook pasta according to package directions, drain and set aside.
- While pasta is cooking, add olive oil to a large skillet over medium-high heat. Add garlic and sauté for 30 seconds. Add the zucchini and yellow squash and sauté for 2-3 minutes, tossing them gently as they cook. Add the tomatoes and cook for 1 minute more. Remove all vegetables to a plate.
- Add another tsp of olive oil to the pan, and the remaining ½ tsp of minced garlic. Add chopped kale and sauté for a minute. Add a teaspoon of water to the pan, cover, and cook for 2-3 minutes. Add tomatoes and squash back to the pan. Squeeze half of a small lemon over the veggies.
- Add the pesto to the spaghetti noodles and gently toss to combine. Add the spaghetti to the pan with the veggies and toss to combine. Sprinkle feta cheese on top. Enjoy!
If you like this recipe you may like: