Name: Sundried Tomato Pesto Pasta: 10 Delicious Variations
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 12 ounces penne (rigatoni, or ziti); 1 zucchini (chopped); 1 red bell pepper (diced); 8 ounces mushrooms (sliced); 1 cup cherry tomatoes (halved); 2 cups fresh spinach; ¾ cup sundried tomato pesto; 1 cup heavy cream (or half-and-half); 3 cloves garlic (minced); 1 teaspoon Italian seasoning; Salt and black pepper to taste; 1-2 tablespoons olive oil; 1 ½ cups shredded mozzarella; ½ cup grated parmesan

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Sundried Tomato Pesto Pasta is an irresistible dish that brings the boldness of Mediterranean flavors right to your dinner table. This creamy sundried tomato pesto pasta bake is loaded with nutritious veggies, including zucchini, bell peppers, and spinach, ensuring that every bite is not only delicious but also healthy. Whether you are hosting a family dinner or meal prepping for the week, this dish is sure to impress and satisfy everyone!

Why You’ll Love This Sundried Tomato Pesto Pasta

This sundried tomato pesto pasta recipe is packed with flavor and nutrition. Here’s why it stands out:

Easy to prepare: You can have a hearty meal ready in just 45 minutes.
Vegetarian-friendly: This dish is perfect for those who prefer plant-based meals.
Rich in nutrients: The inclusion of fresh veggies makes it a healthy option.
Comfort food: The creamy texture and cheesy topping deliver ultimate satisfaction.
Versatile: You can customize it by adding proteins like chicken or shrimp.
Meal prep friendly: It stores well, making it a fantastic option for a quick lunch or dinner.

With its Mediterranean cuisine roots, this dish is not just a meal; it’s a delightful experience on your palate.

Ingredients for Sundried Tomato Pesto Pasta

Gather these items:

12 ounces penne (rigatoni, or ziti)
1 zucchini (chopped)
1 red bell pepper (diced)
8 ounces mushrooms (sliced)
1 cup cherry tomatoes (halved)
2 cups fresh spinach
¾ cup sundried tomato pesto
1 cup heavy cream (or half-and-half)
3 cloves garlic (minced)
1 teaspoon Italian seasoning
Salt and black pepper to taste
1-2 tablespoons olive oil
1 ½ cups shredded mozzarella
½ cup grated parmesan

How to Make Sundried Tomato Pesto Pasta Step-by-Step

Step 1: Bring a large pot of salted water to a boil. Cook the pasta until just al dente — slightly undercooked. It will finish cooking in the oven. Drain and set aside.
Step 2: In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 30 seconds.
Step 3: Add zucchini, bell pepper, and mushrooms. Cook for 5–7 minutes until tender. Stir in cherry tomatoes and cook for another 2 minutes. Season with salt, pepper, and Italian seasoning.
Step 4: Add spinach last and cook just until wilted.
Step 5: Lower the heat and stir in the sundried tomato pesto and cream. Let the mixture gently simmer for 2–3 minutes until slightly thickened.
Step 6: Taste and adjust seasoning as needed. If the sauce feels too thick, add a splash of reserved pasta water.
Step 7: Add the cooked pasta to the skillet and toss until evenly coated with the sauce and vegetables.
Step 8: Transfer everything to a greased 9×13-inch baking dish. Sprinkle mozzarella and parmesan evenly over the top.
Step 9: Bake at 375°F (190°C) for 20–25 minutes, or until bubbly and golden. For a crispier top, broil for 2–3 minutes at the end.
Step 10: Let the pasta bake rest for 5–10 minutes before serving. This helps it set and makes slicing easier.

Pro Tips for the Perfect Sundried Tomato Pesto Pasta

Keep these in mind:

Make sure to sauté the vegetables just enough to retain their crunch.
Use high-quality sundried tomato pesto for a richer flavor.
If you want a lighter version, substitute the cream with a healthier alternative like Greek yogurt.
For added flavor, consider adding a pinch of red pepper flakes for some heat.

Best Ways to Serve Sundried Tomato Pesto Pasta

This sundried tomato pasta with pesto can be served in various ways:

Pair it with a fresh salad for a complete meal.
Serve it alongside garlic bread for a comforting dinner.
Top it with grilled chicken for a heartier dish.

How to Store and Reheat Sundried Tomato Pesto Pasta

To store leftovers, place them in an airtight container in the fridge. The pasta can last for up to three days. When ready to eat, simply reheat in the oven for the best texture, or microwave for a quicker option.

Frequently Asked Questions About Sundried Tomato Pesto Pasta

What’s the secret to perfect Sundried Tomato Pesto Pasta?

The secret lies in not overcooking the pasta and ensuring the vegetables maintain some crunch. Always taste the sauce before mixing for balance.

Can I make Sundried Tomato Pesto Pasta ahead of time?

Yes! You can prepare the dish a day in advance and store it in the refrigerator. Just bake it when you’re ready to serve for a quick weeknight meal.

How do I avoid common mistakes with Sundried Tomato Pesto Pasta?

Common mistakes include overcooking the pasta and not seasoning the sauce adequately. Always adjust seasonings to your taste before serving.

Variations of Sundried Tomato Pesto Pasta You Can Try

Here are some great variations to consider:

For a gluten-free sundried tomato pesto pasta, use gluten-free pasta.
Add protein like chicken or shrimp for a filling sundried tomato pesto pasta with chicken.
Make it vegan by substituting cream with coconut milk and cheese with nutritional yeast.
For a refreshing twist, try adding arugula or basil for a sundried tomato and basil pesto pasta.

Enjoy experimenting with these ideas and make this dish your own!

For more delicious recipes, check out our latest recipes or try making creamy potato soup for a comforting meal.