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7 April, 2020

Penne with Sautee Veggies and Pesto

Posted in : Main Dishes, Uncategorized, Vegan/Vegetarian on by : Marisol Chancellor

Are you enjoying pasta as much as I am lately? Pasta is making its comeback thanks to quarantine. Hopefully we all have our pantries well stocked with a variety of pasta, they’re a game changer! We’ve known this all along but still wanted to give zoodles its five minutes of fame.

Anyway, I made this “Penne with Sautee Veggies and Pesto” for dinner the other day, my idea was to make the most out of my left over veggies from the day before. I just love how everything is green and delicious here. Zucchini, broccoli, peas, and fragrant pesto made with fresh basil from my garden.

Pasta is one of those ingredients that make the others shine and brings them together making them look like you worked really hard cooking dinner when the truth is, they’re left overs.

About pesto, this is just one way to make it. These might be the classic ingredients but you can easily modify it for whatever you have in hand. If you don’t have basil you can use spinach, kale or even frozen peas. You can add dry herbs to give it extra flavor. Also, you can sub pine nuts for almonds or walnuts. I’ve made it like that before and it is just as delicious.

I hope I give you some inspiration and ideas!

Find the recipe below.

Penne with Sautee Veggies and Pesto

Category: Main Dishes, Uncategorized, Vegan/Vegetarian

Penne with Sautee Veggies and Pesto

Ingredients

  • 1 tablespoon olive oil
  • 8 oz whole wheat penne pasta (or any pasta)
  • 2 cups cooked broccoli (if frozen, thawed)
  • 1 zucchini
  • 1/2 cup frozen peas
  • ***For the Pesto***
  • 2 garlic cloves
  • 1 pinch red pepper flakes
  • 1/8 cup pine nuts
  • 1 cup basil leaves
  • 1/8 cup grated parmesan cheese
  • salt and pepper to taste
  • 1/3 cup extra virgin olive oil

Instructions

  1. Cook pasta according to package instructions.
  2. In a large skillet heat 1 tablespoon olive oil.
  3. Cut the zucchini in 1/2″ pieces and add it to the skillet. Cook until tender.
  4. Add the thawed broccoli and peas and sautee for a couple more minutes until warm through. Season with salt and pepper. Set aside.
  5. In a food processor add the garlic cloves and pulse a few times until minced.
  6. Add the red pepper flakes, pine nuts, basil leaves and parmesan cheese.
  7. With the food processor running, slowly add the olive oil and process until desire consistency.
  8. Season with salt and pepper. Set aside.
  9. Drain the pasta and add it to a big bowl. Add the vegetables, pesto and mix with a spoon until well combined.
  10. Garnish with parmesan cheese and basil if desire.
  11. Enjoy.

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