Packed with green vegetables, tossed with pesto, this pasta recipe is a nutritious vegan dinner dish to put on your table to help you keep your new year’s resolution to eat healthier.Packed with green vegetables, tossed with pesto, this pasta recipe is a nutritious vegan dinner dish to put on your table to help you keep your new year’s resolution to eat healthier.
Green Veggie Pasta
Serves 8
Ingredients:
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- 3 tablespoons olive oil
- 2 heads broccoli, cut into bite-sized florets
- 2 zucchini, halved lengthwise, sliced crosswise
- 8 ounces green beans, ends trimmed, cut into 2-inch pieces
- Salt and freshly ground black pepper
- 1 pound corkscrew pasta
- 2/3 cup homemade or storebought pesto (or more to taste)
- Fresh parsley for garnish
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Directions:
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- Preheat oven to 400 degrees F.
- Meanwhile, toss vegetables with olive oil and season with salt and pepper. Spread on a rimmed baking sheet and roast in the oven for 15 minutes, stirring occasionally, until veggies are slightly browned and tender.
- In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain pasta into a colander and return to the pot.
- Add pesto and vegetables to the pasta and toss well to coat. Season with salt and pepper.
- Serve hot, garnished with fresh parsley.
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