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  • Lauren

Pesto Vegetable Pasta

Sometimes I'm nearing the end of the day and I've realized I've not had any veggies today! I mean getting in your daily vegetables can be a challenge any given day. But I do love them and they certainly aid in a balanced diet so I have to think of creative ways to include them in my meals. With ingredients I had on hand, I whipped up this pasta dish in about 20 minutes! Bonus I had a kiddo eat it too!

Serves 2-3

2 bricks gluten free ramen (I use Lotus Brand)

1 cup asparagus chopped into 1 inch pieces

1 cup broccoli

1 large carrot diced

1 1/2 cup de-stemmed spinach

2 Tbs pesto (I use Seggiano)

Optional protein (chicken, shrimp, chickpeas)

Prepare pasta according to package directions and prep veggies.

In large non stick pan over medium heat, add 1/4 cup water and carrots and cook for 3 minutes then add broccoli and asparagus and cook a few minutes longer until crisp tender. You may need to add a little more water to prevent sticking or healthy oil if you prefer.

When pasta is al dente, toss in pesto and add to the veggies. Stir all together. Add spinach and cook 1-2 minutes until just wilted.

Add any protein you'd like ( I used leftover rotisserie chicken) and your veggie packed meal is served!

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