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Pesto Pasta
Pesto Pasta with Green Vegetables
Pesto Pasta with Green Vegetables
Prep Time:
15 minutes
Cook Time:
30 minutes
Servings:
4
Total Cost:
$11.85
Ingredients
Ingredients
4 cups broccoli florets, fresh or frozen, chopped
1 bag of frozen peas
1 package of cherry tomatoes, halved
4 cups cooked pasta (try whole wheat for an extra boost of nutrients!)
1/2 cup pesto
1/4 cup parmesan cheese
1 tablespoon lemon juice
Salt and pepper to taste
Directions
Directions
Cook pasta according to package directions in a large pot. Keeping water in the pot, remove pasta and set aside.
Add the broccoli to the leftover pasta water and cook until bright green, about 3-4 minutes.
Before draining broccoli, reserve about half a mug (or 1/2 cup) of the pasta water.
Drain the broccoli and set aside. Return the pot to the stove and turn on medium heat.
Add the cooked pasta, broccoli, and frozen peas. Cook until peas are thawed, about 2 minutes.
Turn heat down low, and add remaining ingredients, plus about half of the reserved pasta water. Stir well until you have pasta evenly coated. Add more water if needed.
Adjust seasoning if needed.
Serve with an additional sprinkle of parmesan cheese and enjoy!
Tools Needed
Tools Needed
Colander
Medium mixing bowl
Measuring spoons
Measuring cups
Spoon
Knife
Cutting board
Allergens
Allergens
Wheat
Lactose
Tasks for Kids
Tasks for Kids
Grades K-3
Grades K-3
Squeeze lemon
Sprinkle parmesan on top of each bowl of pasta
Grades 4-8
Grades 4-8
Slice tomatoes in half
Cut broccoli if using fresh
Measure ingredients
Nutrition Information per serving:
Calories 218.3, Total Fat 2.7g, Saturated Fat 1.3g, Total trans fatty acids ~0.0g, Cholesterol 4.5mg, Sodium 155mg, Total Carbohydrate 41.5g, Dietary Fiber 5.6g, Sugars 3.2g, Protein 10.9g, Calcium 114mg, Iron 2mg, Potassium 291mg, Vitamin D 0IU
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