Adding pesto to any dish instantly accelerates it. This is a great pasta dish for the whole family that is loaded with healthy vegetables and so flavorful you won’t get any push back on taking in all those veggies!
What you need to make this Veggie Pesto Pasta
- Squash
- Tomatoes- I used grape tomatoes cut into halves
- Red onion- any onion will do; I liked the added color variation
- Garlic- super health ingredient! Great for gut health and immune systems
- Green bell pepper
- Spaghetti- or any other pasta noodle
- Pesto- I used 3 cubes of homemade fresh pesto that I froze. Or you can buy a premade sauce. I like Good & Gather’s from Target, with no artificial ingredients or preservatives and Delallo’s Simply Pesto. Both brands use only olive oil and contain less added salt. *Be aware that pesto is made with a variety of nuts such as pine nuts, walnuts and cashews. Be sure to read the label if you have any nut allergies in your family.
Good for you ingredients
Fresh garlic
How to store leftovers
- To store: Store leftovers in a glass container in the refrigerator. Eat within 2-3 days. (Time Saving Tip: Pack leftovers for lunch tomorrow. Or save leftovers for tomorrow- cook some chicken breasts and a few more noodles and vegetables).
- To freeze: Place in a well sealed container and freeze for up to 2 months.
- To reheat: To reheat Veggie Pesto Pasta, place ingredients into a pan on low-medium heat and stir until heated througout.
