Recipe: Pasta with veggies and pesto

Sometimes I experience days where I am eager to cook. In most of those cases, I make what I am familiar with but on some days I am willing to experiment. The best thing is that it has nearly always ended well. I don’t remember all the recipes that I have come up with but here is one that I made for my friend and myself last night. The recipe consists of three portions. I personally cook with organic products. I highly suggest doing the same to get the optimal flavors.


  • 1 zucchini
  • 3 tomatoes
  • 3 or 4 cloves of garlic
  • +/- 15 g pine nuts
  • 125 g pesto (green)
  • 440 g pasta of any kind
  • teaspoon oil/butter


Step 1: Put butter or oil into a frying pan and let it dissolve.

Step 2: Cook the pasta as instructed.

Step 3: While the pasta cooks, cut the zucchini into small squares. Bake the zucchini on low heat in the frying pan. Stir now and then to get each piece baked well.

Step 4: Cut the garlic into small pieces. Use a garlic press to create small fragments or cut to a small size. Add the garlic to the zucchini.

Step 5: Cut the tomatoes into small pieces and add them to the frying pan.

Step 6: Add the pesto and pine nuts and stir slowly. Add any spices or herbs if desired but it is not necessary.

Step 7: When done cooking, place the pasta in a colander or use another method to part the pasta from its water. Add the pasta to the remaining ingredients and stir till the ingredients are well mixed.

Don’t forget to turn off the stove! We don’t want houses burning down…

Have a nice meal!