This Whole Wheat Summer Pesto Pasta is the perfect one-pot meal that’s great for meal prep and batch cooking during a busy workweek!
Ingredients and substitutions
- Chicken breasts – boneless skinless chicken thighs would also be good or you can leave out the chicken for a vegetarian option.
- Whole wheat rotini – basically any type of pasta, either small or large, will work for this recipe.
- Jarred pesto – make your own pesto by blending together 2 cups of fresh basil leaves, ¼ cup of olive oil, ½ cup of parmesan, 2 cloves of garlic and a pinch of salt and pepper.
- Zucchini – double up on the yellow squash or use another veggie like broccoli or mushrooms.
- Yellow squash – you can also just double up on the zucchini instead.
- Plum tomatoes – use another variety of tomatoes or leave these out altogether.
- Garlic – fresh minced garlic is best but the jarred variety will work in a pinch.
- Red onion – swap out for white or yellow onion instead.
- Spinach – try another type of chopped greens like kale.
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How to make pesto pasta
- Cook the noodles.
- Brown the chicken.
- Sauté the veggies until softened.
- Combine everything together.
- Stir in the spinach.
- Serve and enjoy!
What to serve on the side
This pasta is pretty filling on its own, but if you’re looking for side dish ideas, here are some of my favourites:
- Garlic bread
- Side salad
- Caprese salad
- Olives, cheese and crackers
- Roasted or steamed vegetables
Frequently Asked Questions
You can use pretty much any kind of pasta with pesto. I like to use whole wheat pasta for a bit of a healthier option but you can use regular or even gluten-free noodles.
I suggest reserving about half a cup of pasta water to help thicken up the pesto sauce.
Pesto is certainly one of the healthier sauces, especially when it comes to nutrients, since it’s made with basil. It all depends on what kind of pasta sauce you use – try to pick one that has the least amount of ingredients and preservatives.
Storing and reheating
For meal prep purposes, I recommend storing this pasta in individual servings in glass containers for up to 5 days. When you’re ready to reheat, sprinkle some water over top so the pasta doesn't dry out then microwave for 2 minutes. You can also reheat in a pot on the stove.
Freezing this recipe
You can also freeze this pasta up to 3 months in airtight glass containers. Reheat from frozen for 6-7 minutes in the microwave, stirring once or twice halfway through. Make sure to sprinkle some water over top so the noodles don’t dry out!
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More easy pasta recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning this pasta into leftovers.
- Freeze this recipe in glass microwave-safe bowls up to 3 months.
Whole Wheat Summer Pesto Pasta {One-Pot Meal}
Ingredients
- 1 lb chicken breasts, diced
- 1 lb whole wheat rotini
- 1/2 cup jarred pesto
- 1 zucchini
- 1 yellow squash or use 2 zucchini instead
- 4 plum tomatoes, diced
- 2 cloves garlic minced
- 1 red onion, diced
- 2 cups spinach, chopped
Instructions
- Cook pasta in boiling water until al dente, about 10 minutes. Reserve 1/2 cup of pasta water and drain pasta, then set aside in a strainer. Return pasta pot to stove over med-high heat.
- Add remaining tbsp of olive oil to pot, then add chicken and cook for 5 minutes until browned. Add tomatoes, zucchini, yellow squash, red onion and garlic. Saute for 2 minutes until veggies have softened.
- Add pesto, pasta waster and pasta back to pot, stirring well to coat and cooking for another 2 minutes or so. Stir in chopped spinach and remove from heat. Serve and enjoy!
Notes
Nutrition
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Comments & Reviews
Jessica says
Do you had the half cup of reserved pasta water back to the pot before adding the veggies?
Taylor Stinson says
You add it back with the pasta – sorry this was unclear in the recipe directions, I have just updated them now 🙂
Lauren says
This looks delicious!! If using pesto from a jar, how much do you suggest?? Thx!
Taylor Stinson says
About 1/4 to 1/3 of a cup should work 🙂
Kerri says
This recipe is amazing. I prepped 4 lunches and am eating the “extras” tonight for dinner. Definitely a keeper. Thanks so all these recipes. You keep my meal preps very fun and I look forward to my lunches every day.
Taylor Stinson says
So happy you liked it Kerri!!! Thanks so much for the kind words 🙂
RH says
Hello!
Is the nutrition info if you make it 6 servings or 4 servings?
Thanks
Taylor Stinson says
It’s for 6 servings!