Caprese Pasta with Lots of Veggies

Caprese Pasta

I love this dish! It can be fancy. It can be kid-friendly. It can be made with brand new, fresh ingredients or used to clean out the fridge. If you’re like me, it will save your hide more times than you can count. Be sure to bookmark this recipe!

Caprese Pasta

Caprese Pasta with Lots of Veggies

Course: Main Course
Servings: 6
Calories: 426kcal
I love to make this pasta dish with zucchini and cherry tomatoes, especially when I can pick them straight from the garden, but it's also great with whatever you have on hand – peppers, mushrooms, carrots, onions, or even a handful of spinach would be great!
Print Recipe


  • 12 oz pasta
  • 1 tbsp olive oil
  • 1 zucchini diced
  • 2 cups cherry tomatoes
  • 2 cups marinara sauce
  • ¼ cup heavy cream
  • 1 tbsp balsamic vinegar
  • ¼ cup pesto
  • 4 oz shredded mozzarella cheese
  • 4 leaves basil to taste


  • Preheat over to 350°F. Cook pasta as directed.
  • Heat 1 tbsp olive oil over medium high heat. Add the zucchini and cherry tomatoes with a pinch of salt and pepper. Saute until zucchini is browned and tomatoes are blistered, around 6 minutes. Stir in the marinara sauce, heavy cream, balsamic vinegar, and pesto. Let simmer for a minute or two, then stir in the pasta and 3 oz of mozzerella.
  • Serve immediately, topped with the rest of the shredded mozzerella or package in a greased casserole pan for freezing.
  • TO SERVE FROM FROZEN: Thaw in the fridge overnight. Bake at 350 degrees for 20 minutes or until bubbly.


  • Please don’t buy heavy cream just for this dish. Instead, use milk or skip this ingredient all together.
  • Same for fresh basil. If you have it on hand, it will really elevate this dish, but a sprinkling of Italian seasoning or straight up dried basil can do the trick in a pinch.
  • I like a medium sized pasta like rotini, penne, or bow-tie for this dish.


  • Italian sausage would be delish! 
  • Did you buy pepperoni to make the Personal Pan Pizzas? Cut the leftovers into quarters and add them to this mix, too.


  • Add as much veggies as you wish. This can bulk up the entree to feed more people or replace these added veggies for some of the pasta. 


Calories: 426kcal | Carbohydrates: 51g | Protein: 17g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 790mg | Potassium: 534mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1161IU | Vitamin C: 17mg | Calcium: 245mg | Iron: 2mg