In a pan, heat 1 tablespoon of Olive Oil. Add chopped garlic and fry for few seconds making sure not to burn.
Add chopped red onions and fry until translucent.
Meanwhile blanch Broccoli florets in some salted water for 5 mins. Drain water and set aside.
Add chopped mushrooms and zucchini to the fried onions and saute for 4-5 mins.
Add blanched broccoli florets and saute for another 3-4 mins.
Add salt as needed for the vegetables followed by the mixed Italian dried herbs, red chilli flakes and pepper powder. Cook for a minute or two.
Add cooked pasta and toss it well.
Now add the pesto sauce and saute it along with the pasta for 2-3 mins.
Remove the pasta from heat. Add lemon zest and lemon juice.
Serve hot with cheese grated on top (optional).
Note –
I cooked the pasta in lots of salted water until it is soft but still has a bite to it. Drained the additional water and set it aside.
Choice of vegetables is as per preference. From baby corn to corn kernels to colored bell peppers, anything can be used.
This stir fry of a pasta might get a little dried out once cooled down. Just before serving, reheat it by sprinkling some plain water or water reserved from cooking pasta.
This pasta freezes and stores well for a couple of days in the fridge. Reheat in microwave before serving.