Daily patterns to a healthy, happy life

Very Veggie Pesto Pasta

Very Veggie Pesto Pasta

This “famous” pasta has made its rotation in our house for years. It’s packed with tons of veggies and pesto and packs a punch in flavor and offers a bounty of nutrients. I recently discovered a delicious lentil pasta from Modern Table that I have added into the mix as a great alternative to traditional grain pastas. Packed with protein (20 grams) thanks to the addition of lentil and peas and fiber, this blend is also gluten-free pasta and doesn’t have a mushy consistency (hooray!). Check out the recipe below:

Very Veggie Pesto Pasta

Very Veggie Pesto Pasta

Ingredients:

Bunch of spinach
Bunch of kale
5-6 carrots
1 zucchini
1 squash
drizzle of olive oil
salt
pepper
oregano
1 head of garlic
1 container of pesto (I used Gotham Greens)
A few pieces of mozzarella cheese, optional
Sprinkle of parm cheese, optional

Very Veggie Pesto Pasta

Directions:

Peel and mince the garlic. Add some olive oil to a pan. Wash and cut up all of veggies and add them to a deep pan. Cover the veggies and stir, occasionally. Add in the pesto and oregano. Start the pasta. Cook 8-10 minutes, stirring occasionally. For more tender pasta, boil an additional minute. Drain the pasta when finished. Add the pasta to the veggie mix (when ready). Devour!



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