Garden Veggie Pesto Pasta
A bursting with flavor pasta dish that is light and loaded with veggies and homemade pesto for a vibrant feel good meal
Ingredients
Clean Ingredient Homemade Pesto - this typically yields 1 heaping cup. Double for extra saucy pasta!
- 1 lb Pasta
- 1 yellow squash
- 1 green squash
- 1 cup mushrooms chopped
- 2 cups spinach
- olive oil for cooking
- 1 cup parmesan cheese freshly shredded
- salt and pepper to season
Instructions
Meal Prep Instructions
- Wash all veggies. Chop 1 yellow squash 1 green squash into small half circles. Roughly chop 1 cup mushrooms. Refrigerate chopped veggies with 2 cups spinach in large reusable food bag until ready to cook.
- Make the pesto sauce. Refrigerate in glass container until ready to cook.
Meal Assembly Instructions
- In a large pot, boil lightly salted water and cook 1 lb Pasta until soft. Reserve 1/2 cup of pasta water to thin sauce as necessary in next steps. Strain and set aside.
- In a large skillet heat olive oil over medium high heat. Add prepped veggie bag, salt and pepper to season and cook until softened and slightly charred.
- Once tender, add cooked pasta noodles, prepped or store-bought pesto sauce, and 1 cup parmesan cheese. Toss together and cook on very low heat until well combined. Add reserved pasta water to thin sauce as necessary.
Notes
Storage Tips and Reusing Ingredients
When you make the homemade pesto sauce, this is a great recipe to double and freeze into silicon molds for a quick single serving to have on hand for a future meal.
You can set some of your cooked veggies aside before adding the pesto and save for a veggie serving to pair with another meal this week like sliced chicken breast and extra pesto!
Nutrition
Calories: 357kcalCarbohydrates: 59gProtein: 17gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 281mgPotassium: 376mgFiber: 3gSugar: 3gVitamin A: 1133IUVitamin C: 9mgCalcium: 228mgIron: 2mg
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