We know we should be eating our vegetables, but let’s face it—there’s nothing better than a yummy bowl of pasta. What if we told you that with this recipe, you could get your daily dose of vegetables—and then some—and still be able to enjoy a big helping of cheesy goodness? Packed with a load of leafy greens, olives, and feta, this pesto pasta is reminiscent of Italian and Mediterranean cuisine, and is guaranteed to be a crowd-pleaser, even as leftovers the next day!
Ingredients:
- Pasta of choice
- 1/2 cup of pesto
- 1 zucchini
- 1 cup of spinach
- 1 cup frozen peas
- 1/4 cup sundried tomatoes
- 2 tbsp olive oil
- 3 cloves of garlic, minced
- 1/4 cup grated parmesan cheese
- 1/4 cup feta cheese
- 1 tbsp lemon juice
- handful of calamata olives, sliced
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp pepper flakes (optional)
Instructions:
- Boil salted water on the stove. Add in pasta when boiling, and cook until al dente.
- At the same time, in a saucepan, heat olive oil over medium heat. Once hot, add in garlic, and cook until fragrant, about 30 seconds.
- Add in zucchini and frozen peas. Cook until soft. Then add in spinach, olives, sundried tomatoes, parmesan and feta cheese, and pesto. Stir to combine.
- Finally, add in lemon juice and spices. Add in some of the pasta water to make the sauce creamier. Adjust spices to liking.
- Drain the pasta and add it to the saucepan with the sauce. Stir to combine and serve in bowls with extra parmesan cheese.
