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Meatless Monday: Super-greens pesto pasta

The Meatless Monday movement encourages people to do something positive for their health and the environment by going meatless once a week. Try it out for yourself with this delicious recipe!

Super-greens pesto pasta

We’ve all heard the adage “eat your greens!” But let’s face it: Sometimes a comforting bowl of pasta seems a whole lot more appetizing than a cold salad. Fortunately this tasty pesto pasta is overflowing with vibrant and nutritious greens, so you can satisfy your cravings and your body’s nutritional needs at the same time!

Super-greens pesto pasta

Serving size 4


For the pasta

  • 1 (300-gram) box of whole-wheat bow tie pasta (or pasta of your choice)
  • 3 tablespoons olive oil
  • 2 cups Brussels sprouts, ends removed and sprouts cut in half lengthwise
  • 2 cups broccoli florets
  • 1 zucchini, sliced
  • 3 cups packed kale, shredded
  • 1/2 cup sun-dried tomatoes, cut into thin strips

For the pesto

  • 1-1/2 cups packed spinach
  • 1/2 cup packed fresh basil
  • 1/4 cup olive oil
  • 1/3 cup pine nuts
  • 1/2 cup shredded Parmesan cheese
  • Juice of 1/2 a lemon
  • 3 garlic cloves, minced
  • 1/2 teaspoon sea salt

Super-greens pesto pasta


  1. To make the pesto sauce, place the spinach, basil, olive oil, pine nuts, Parmesan cheese, lemon juice, garlic and salt in a food processor, and blend until smooth. Set aside.
  2. Cook the pasta according to the package instructions, and set it aside.
  3. In a very large wok or frying pan, place the olive oil, Brussels sprouts and broccoli florets, and cook over medium-low heat for 8–10 minutes or until the vegetables start to become tender. Add the zucchini, and cook for another 2 minutes. Add in the kale, and stir to combine. Continue cooking, stirring regularly until the kale is fully wilted.
  4. When all the vegetables are cooked, add in the pasta, sun-dried tomatoes and pesto sauce. Stir thoroughly until all the ingredients are well combined. Serve with an additional sprinkling of Parmesan cheese, if desired, and enjoy!


To make this a budget-friendly meal in addition to a healthy one, use whichever green vegetables happen to be on sale or in season. Collard greens, rapini, snow peas, Swiss chard, snap peas and asparagus are just some of the many delicious options available to you, so get creative when you’re getting your greens!

Check out another Meatless Monday recipe: Tasty tofu scramble >>

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Mexican-fiesta vegetarian stuffed peppers
Creamy orzo with peas and asparagus

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