Pesto Pasta

vegetarian pesto pastaCooked Pasta – Penne, shell, sweet potato or black bean – lots of choices
1/2 each red and green bell pepper – diced
2 Roma tomatoes – quartered and diced or sliced
2 cloves garlic – crushed and diced
1 or 2 slices of red onion – diced
1/2 tsp crushed red pepper
1 Tbs olive oil
1/2 tub of pesto

Put oil in saucepan and heat on low.  Add red onion and crushed red pepper and saute until onion is softened. Add garlic and diced peppers. Simmer for a for a few minutes and add tomatoes.  Keep heat on low,  cover pan and cook for another 5 minutes.  While veggies are cooking, prepare your pasta.

If you are cooking out, grill other veggies to add for a hot or cold dish: Asparagus, zucchini, squash, mushrooms.

There are a lot of interesting pastas you can use to make this dish look as appetizing as it is!  Rinse and drain pasta, return pasta to pan and stir in half tub of pesto.  Mix thoroughly to coat the pasta then add veggies, stir gently.

This dish is best served hot, but some like it cold. Serve with a field green salad or steamed asparagus.

Serves 4 – Enjoy!

Bookmark the permalink.

Leave a Reply