Pesto Pasta with Vegetables
Yes, pasta! This recipe is packed with a variety of ingredients such as choosing your favorite fresh, frozen, or canned vegetables, and endless protein options. Pesto is a delightful way to add flavor to this mix and who can forget cheese? Once pasta is cooked, you can enjoy this dish, hot or cold. For healthy tips and recipes, visit the AZ Health Zone website.
Ingredients
1 box or about 4 cups pasta, cooked and drained
2 tablespoons to ½ cup pesto (see Spinach Pesto recipe) or your favorite dressing, to taste
2 cup fresh, frozen, or canned vegetables, chopped (ex. tomato, carrot, bell pepper, or corn)
12 – 15 oz of your favorite protein (ex. Canned chicken, turkey, tofu, canned beans)
4 cheese sticks, grated or sliced
lemon juice to taste
Directions
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Wash hands with soap and warm water.
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In a medium bowl, combine all ingredients. Serve hot or cold.
*If using canned vegetables, drain and rinse vegetables before adding to the dish. If using frozen vegetables, follow package directions for thawing and cooking vegetables, before adding to the dish. If using canned protein, drain and rinse before adding to the dish.
Nutrition Facts per Serving
Calories, 540; Carbohydrate, 56 g; Protein, 41 g; Total Fat, 16 g; Saturated Fat, 3 g; Trans Fat, 0 g; Cholesterol, 50 mg; Fiber, 5 g; Total Sugars, 4 g; Sodium, 1050 mg; Calcium, 307 mg; Folate, 112 mcg; Iron, 4 mg.
Makes about 4 servings.
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