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!