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Mediterranean Veggie Pesto Pasta Recipe

An easy meal that’s healthy and so delicious that it can be considered a comfort food too? Yes, please! This dish showcases fresh sauteed vegetables added to a creamy pesto sauce over pasta. This would make a warm and filling Sunday evening dinner, providing enough leftovers for smaller lunch portions for the next day to enjoy with a side salad or your favorite yogurt parfait dessert.

Prep Time: 15 minutes | Cook Time: 25 minutes

Serving Size: 2 cups | Servings: 6


  • ¼ cup heavy cream
  • 2 tablespoons pesto (store bought - my favorite is Barilla)
  • 1 tablespoons minced garlic
  • 2 tablespoons grapeseed cooking oil (can substitute for your favorite olive oil)
  • ¼ teaspoons salt
  • ¼ teaspoons pepper
  • 1 large zucchini, sliced then halved
  • 1 red bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 8 oz (one carton) mushrooms, sliced
  • 1 head broccoli, cut at the bottom of the stem (will yield 2 cups)
  • 2 oz box whole wheat linguine noodles (my favorite is Buitoni brand)


  1. Prepare all vegetables by slicing (halving the zucchini after slicing and cutting broccoli at the bottom of each stem).
  2. Start a pot of boiling water to cook linguine noodles.
  3. Heat up a skillet with 2 tbsp grapeseed cooking oil and 1 TBSP minced garlic.
  4. Saute vegetables on medium heat until cooked through (they will become mushy if you overcook them).
  5. When the pot of water is boiling, stir in linguine noodles to cook, strain when finished.
  6. Place strained noodles back into their pot, adding the vegetables, ¼ cup heavy cream, 2 TBSP pesto, and salt and pepper.
  7. Mix, serve, and enjoy!

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Nutrition facts

Per Serving

  • calories: 117
  • carbohydrates: 8.2g
  • cholesterol: 8mg
  • fat: 9g
  • fiber: 2g
  • potassium: 393mg
  • protein: 3.4g
  • saturated fat: 2g
  • sodium: 144mg
  • sugars: 4.2g
Photograph by Andrea Junge. All rights reserved. Used with permission.

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