20-Minute Whole Wheat Pesto Pasta with Sautéed Bell Peppers
20 minutes
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About 20-Minute Whole Wheat Pesto Pasta with Sautéed Bell Peppers
Craving a vibrant, healthy dinner that's ready in just 20 minutes? This Whole Wheat Pesto Pasta with Sautéed Bell Peppers is your answer! Imagine tender whole wheat pasta coated in fragrant basil pesto, punctuated by the sweet crunch of colorful bell peppers.Fresh basil pesto delivers a burst of herby flavor, perfectly complementing the nutty whole wheat pasta. The sautéed bell peppers add a touch of sweetness and a satisfying textural contrast.This simple, nutritious recipe is a weeknight game-changer, perfect for busy individuals and families alike. It's quick, delicious, and packed with wholesome goodness.
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Recipe Time & More
Prep5 minutes
Cook15 minutes
Total20 minutes
Ingredients
Pasta Ingredients
- 70 strands Wheat Spaghetti whole
- 1 ltr Water or more as needed
- 1-2 tsp Salt or to taste
Sautéed Bell Pepper Ingredients
- 1 cup Bell Peppers chopped, mixed colors
- 1 Tbsp Olive Oil
Pesto and Finishing Ingredients
- 2-3 Tbsp Basil Pesto fresh, see notes for homemade pesto recipe
- 1-2 tsp Pepper black, freshly ground, or to taste
- 2 Tbsp Parmesan Cheese grated
Instructions
- In a large pot, bring the water to a rolling boil. Add salt. This seasons the pasta and helps it cook evenly.
- Add the spaghetti to the boiling water. Cook according to package directions until al dente, meaning it's cooked through but still has a slight bite.
- While the pasta cooks, heat the olive oil in a separate pan over medium heat.
- Add the chopped bell peppers to the pan and sauté for 2-3 minutes, until slightly softened but still crisp-tender.
- Once the pasta is cooked, drain it in a colander.
- Add the drained pasta to the pan with the sautéed bell peppers.
- Add the fresh basil pesto to the pasta and bell peppers. Toss gently to combine.
- Season with freshly ground black pepper and additional salt, if needed.
- Sprinkle with grated Parmesan cheese and toss again.
- Serve immediately. Enjoy!
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
- Adjust the cooking time based on the thickness of your chicken pieces. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- Don't overcrowd the pan when browning the chicken. This will ensure even cooking and a nice crispy exterior.
Storage Instructions
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 177kcalCarbohydrates: 32gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 1311mgPotassium: 255mgFiber: 3gSugar: 4gVitamin A: 2393IUVitamin C: 95mgCalcium: 79mgIron: 1mg
Monika Patel
Articles: 71
5 Comments
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What a delightful recipe! Thanks for sharing.
Looks so good! Can’t wait to try it.
Absolutely scrumptious! Thanks for the recipe.
This looks fantastic! Appreciate the share.
Looks so good! Can’t wait to try it.