Pesto Pasta

Basil pesto pasta

One of the most classic student recipes with a little healthy twist! And even better; it is also possible vegan! The vegan option can be found in the notes.
5 van 1 stem
Cooking time 15 mins
Total time 15 mins
course Main
cuisine Italian
servings 2 portions
calories 607 kcal


  • Frying pan
  • Cooking pan


  • 100 g spinach
  • 150 g pasta
  • 300 g chicken fillet
  • 1 zucchini
  • 1 onion
  • 250 g cherry tomatoes
  • parmesan cheese (I used lactose-free cheese)
  • 3 tbsp basil pesto (I used vegan pesto)
  • 1 clove garlic
  • pine nuts (optional)


  • Boil water and cook the pasta
  • Cut the chicken fillet, onion, zucchini and tomatoes into pieces.
  • Fry the chicken fillet together with the onion and season to taste.
  • Add the tomatoes and zucchini and fry.
  • Add the spinach, pesto and Parmesan cheese to taste.
  • Mix everything together and add some pine nuts if preferred.


Seasoning: salt, black pepper, onion powder, paprika powder, a little bit cayenne pepper. 
Vegan option: remove the chicken and cheese, use vegan pesto and add some more salt and onion powder.


Sugar: 7.6gFiber: 5gCalories: 607kcalSaturated Fat: 4.7gFat: 15.6gProtein: 59gCarbohydrates: 57g
course Main
cuisine Italian
keyword 15-minutes, Basil pesto, Chicken, Pasta, Pesto
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