Pesto Pasta

IMG_1764I was at my daughter’s (Melissa) house recently aIMG_1766nd one of the meals that she made was exceptionally good. I especially liked that it was full of veggies and didn’t have much in the way of carbs, so not only was it flavorful, but it was healthy in a good way!

Mostly what you need are any kind of vegetables that sound good to you, either some pasta or gnocchi, and a package of “pesto mix” (or a jar, or homemade, which appeals to you). For our meal, Melissa used gnocchi, pesto, bell peppers, onions, mushrooms, zucchini, and asparagus. I thought I had everything I needed to replicate her dinner, but found that I was missing gnocchi. NotIMG_1760 to worry! At my house I substitute for anything that’s missing and I had plenty of pasta, so that’s what I used.

First of all, start heating a pan of water for your pasta or gnocchi to cook in. ***You’ll need to start cooking your pasta or gnocchi so it will be ready when your veggies are done, so check the recommended time on the package.*** Then slice your vegetables. The bell peppers and onions should be thinly sliced while the zucchini should be about 1/4″ thick slices. Melissa had halved her mushrooms, but Jack purchased mine and they were already sliced. Not a problem! This is a “do it as you like” kind of meal. I heated a large grill pan and sprayed it with cooking oil, then added the vegetables. I also sprayed the tops of the veggies with cooking oil so they would have a light coating on them when I turned them.IMG_1761

While your veggies are cooking, prepare your pesto according to package directions. It doesn’t cook long if you’re using a packaged mix, so you don’t need to do this too far in advance. If you’re more comfortable with it, you can cook it, turn off the burner, and then heat it when needed.

After everything is cooked, drain the pasta or gnocchi, add the vegetables to it, and pour the pesto over the top. Mix well. Pour into a nice serving bowl and leave plain or top with cheese. I think it’s good either way, plain or with cheese. I did, however, add some parmesan and feta to Jack’s.

This is an easy main dish meal, but it can also be used as a side dish. Also, it reheats well. Enjoy!

Pesto Pasta

  • Servings: 6-8
  • Time: 30-45 minutes
  • Difficulty: easy
  • Print

1 package Pesto mix (or jar or home-made)

1/2-1 pound gnocchi (packaged) or 1/2-1 lb. pasta (I used 8 oz. pasta)

3 zucchini – sliced into  1/4″ rounds

1/2 red onion – thinly sliced

1/2 red bell pepper – thinly sliced

1/2 orange bell pepper – thinly sliced

1/2 yellow bell pepper – thinly sliced

6 oz. mushrooms – sliced or halved/quartered

1 pound asparagus – cut into bite sized pieces

Cheese for topping, if desired

Feel free to use any vegetables you would like. This is completely a “make it as you like it” type of meal.

Start heating a pan of water for your pasta or gnocchi to cook in. ***Start cooking your pasta or gnocchi so it will be ready when your veggies are done, so check the recommended time on the package.*** Slice your vegetables. Heat a large grill pan and spray it with cooking oil, then add the vegetables. Spray the tops of the veggies with cooking oil so they will have a light coating on them when you turn them. Cook until done, which should be “crisp tender”.

While your veggies are cooking, prepare your pesto according to package directions. It doesn’t cook long if you’re using a packaged mix, so you don’t need to do this too far in advance. If you’re more comfortable with it, you can cook it, turn off the burner, and then reheat it when needed.

After everything is cooked, drain the pasta or gnocchi, add the vegetables to it, and pour the pesto over the top. Mix well. Pour into a nice serving bowl and leave plain or top with cheese. I think it’s good either way, plain or with cheese. I did, however, add some parmesan and feta to Jack’s.

Enjoy!

 

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