Pesto Pasta & Leftover Veggies

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!


  • 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!

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