- 16 oz bag of pasta
- Small amount of olive oil1 clove garlic-minced
- 1 medium zucchini (courgette, for those of you in the UK!)
- 2 medium tomatoes
- 1 container of store-bought pesto
Cook pasta according to package directions. :-p While pasta is cooking, dice zucchini. Remove seeds from tomatoes. Dice tomatoes. Put small amount of oil in a frying pan. Add minced garlic and diced veggies. Cook until soft. Add entire container of pesto to veggie mixture and cook on low heat for a few minutes until mixture is hot. If pesto begins to dry out or stick add a little water (water from the pasta, if it’s still cooking, works well). Drain pasta and toss with pesto mixture. Serve and eat!
A few notes: I used Buitoni reduced fat pesto with basil, that I found with the fresh pasta in my grocery store. I looked at the ingredients/nutrition info and didn’t see anything weird in there like you sometimes find with reduced fat products-loads of extra sugar or salt for example-and it tasted pretty good even on it’s own. For the pasta, I used Trader Joe’s vegetable radiatore pasta because I love the colors, but any pasta (especially one with nooks and crannies to hold the sauce-like rotelle/rotini) would work.
This meal was from a few days ago, and I’m sorry I didn’t take any pictures. It was actually really colorful and pretty! We ate it for 2 days. The first day we tossed in some fresh mozzarella, which wasn’t bad, but I think it was overkill. The BF did take some to work as a sandwich with some of the leftover fresh mozzarella, and said it was great. It could easily be made without the added garlic if you like, with different veggies, or with homemade pesto. I love modifying recipes to create something a little bit new, and jazzing up prepared foods. Let me know if you like this post and I’ll keep blogging about these recipes when I come up with them!
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