Cavatappi with Creamy Pesto and Grilled Veggies
This delightful Cavatappi dish combines the rich, creamy flavors of pesto sauce with the freshness of grilled vegetables. The spiral shape of the Cavatappi pasta makes it perfect for soaking up all the savory sauce, making every bite flavorful and satisfying.
Equipment
- Large pot for boiling pasta
- Skillet for grilling vegetables
- Mixing bowl for the pesto sauce
- Wooden spoon or spatula for stirring
- Knife for chopping vegetables
- Colander for draining pasta
Ingredients
- 12 oz. Cavatappi pasta
- 1/2 cup store-bought or homemade pesto sauce
- 1 cup heavy cream
- 1 medium zucchini sliced
- 1 red bell pepper sliced
- 1/2 cup cherry tomatoes halved
- 2 tbsp olive oil
- Salt and pepper to taste
- Parmesan cheese optional for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the Cavatappi pasta and cook according to the package instructions until al dente. Drain and set aside.
- Grill the vegetables: While the pasta is cooking, heat olive oil in a skillet over medium heat. Add the zucchini, bell pepper, and cherry tomatoes. Season with salt and pepper, then grill the veggies until tender and slightly charred, about 5-7 minutes.
- Prepare the sauce: In a large mixing bowl, combine the pesto sauce with heavy cream. Stir until smooth and creamy.
- Combine everything: Add the cooked Cavatappi and grilled vegetables to the bowl with the creamy pesto sauce. Toss until the pasta is well coated. Adjust seasoning if needed.
- Serve: Serve the Cavatappi pasta warm, garnished with freshly grated Parmesan cheese if desired.
Notes
- Feel free to swap the grilled vegetables for others, such as mushrooms or asparagus.
- For a lighter version, you can replace heavy cream with half-and-half or a non-dairy alternative.
- This dish pairs well with a light side salad or garlic bread for a complete meal.