For a quick meal to clean out your fridge of leftover veggies, add some pasta and use a jar of pesto from your pantry!  Add pine nuts for extra protein!

Ingredients:

• 1 tsp olive oil
• leftover veggies:
  •  chopped carrots, zucchini, peppers, mushrooms, onion, celery
• fresh or dry pasta
• jar of green pesto
• parsley (garnish, optional)

Chop all veggies, add add olive oil or grapeseed oil to a skillet.  Add all vegetables to skillet, add mushrooms last so they don’t over cook.  Cook for 5-8 minutes or until tender.

Meanwhile, boil water for pasta and cook according to directions.

Combine cooked veggies and pasta in a bowl; add 4-6 TBS pesto sauce and any extra olive oil desired.  Add pine nuts and parsley as garnish, serve immediately.

Pesto can also be used within the next 5-7 days to add to fresh or frozen ravoli or tortellini for an additional meal!