Pesto Pasta with Veggies

Pasta is always one of my go to recipes when I want to make something quick and easy. If you love pasta, you’re not alone! Did you know that the average American consumes about 20 pounds of noodles each year? Unfortunately, the majority of these consumed carbs tend to be your traditional, refined “white” noodles. So, if this statistic applies to you, make a goal to be one of the “average Americans” that eats 20 pounds of whole-wheat noodles per year. Now, don’t freak out and start googling “what’s going to happen to me if I ate 20 pounds of white noodles last year”. Nothing is wrong with you and you’re going to be fine, I promise.

So why should you eat whole-wheat noodles instead of their white counterparts? Well, white pasta is made from refined flour and during the refinement process the germ and bran are removed from the kernel, leaving only the endosperm, which is grinded up and used to make the white noodles we all know and love. This causes a problem because the majority of the nutrients in grains come from the germ and bran. Since the germ and bran are removed during the refinement process white noodle eaters are missing out on the nutrients and health benefits associated with eating whole-wheat noodles. We’re talking natural fibers, iron, B vitamins, protein, and micronutrients such as magnesium, potassium, and selenium. To put it simply fiber will fill you up so you won’t overeat, B vitamins help speed up your metabolism, Magnesium helps strengthen bones and promote muscle function, and Selenium helps protect your immune system. Need I say more?

Now that you know the health benefits whole-wheat pasta provides, here’s a little FYI. If you’ve never cooked with whole-wheat pasta be aware that it usually takes a little longer to cook and depending on the brand you buy can have a weird texture. Don’t worry, as long as you don’t over cook your pasta, the texture should not be an issue. If you’re not sure which “whole-wheat” version to buy (beware of impostors) one of my favorites brands is Healthy Harvest. In fact, it’s the brand I used in this recipe, which I’m sure you’re dying to know about. Moving on. 🙂

This is a great on-the-go recipe! This dish can be made in 30 minutes or less, and what’s even better is its chock full of veggies. This recipe calls for basil pesto, and I usually make my basil pesto at home. If you want to take a stab at it, it’s extremely easy to make as long as you have a food processor. If you don’t have one I highly suggest getting one! The big ones can be pretty expensive, but you don’t need a big one, well not for my recipes at least! I have a small 4-cup Cuisinart one that I bought for $39! It works like a charm and I guarantee you that its money well spent!

If you want to make basil pesto at home (pictured above) all you have to do is chop 2 cups fresh basil in the food processor, then add 5 TBS EVOO, ¼ cup grated parmesan cheese, 2 TBS pine nuts, 2 tsp minced garlic, and ¼ tsp salt and combine until reaching desired consistency. Voila! Now you have fresh homemade basil pesto!

Like I mentioned, this recipe can be made in under 30 minutes. Timesaving tip: While the asparagus is roasting in the oven cook the pasta and make the basil pesto (if you decide to go the homemade route) so that when your asparagus is done cooking, you’ll be over halfway finished! All you’ll have left to do is combine the mozzarella, basil, asparagus pieces, and sun dried tomatoes with the pasta and fry an egg or two to place on top! 

Pesto Pasta with Veggies

2014-04-09 15:34:27

Serves 4

Whole wheat noodles mixed with fresh basil pesto, roasted lemon asparagus, sun dried tomatoes, mozzarella with a fried egg on top.

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Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Ingredients

1. · 2 cups of dry Rotini whole wheat pasta
2. · 1 pound of fresh asparagus, trimmed
3. · 2 Tbsp Extra Virgin Olive Oil (EVOO)
4. · Salt, pepper, and lemon juice to taste
5. · 1 /2 cup of basil pesto
6. · 1/3 cup sliced sun dried tomatoes
7. · 1/3 cup diced mozzarella cubes
8. · Fried egg for garnish
9. · (optional chicken breast)

Instructions

1. · Preheat oven to 450 degrees and line a baking sheet with foil.
2. · Cook pasta in a large pot of boiling water according to directions on package. Drain water once pasta is cooked and let cool.
3. · Snap the root end of the asparagus off using your thumb and forefinger, or a knife and line rootless asparagus side by side on foil covered baking sheet. Wipe or spray asparagus with EVOO and sprinkle with salt, pepper, and lemon juice to taste.
4. · Roast asparagus in oven for 8 – 12 minutes. You want your asparagus to be tender but crisp. Remove from oven to cool then cut into one inch pieces.
5. · If you would like to add chicken, cook your chicken breast now.
6. · Once pasta has cooled, in a large pot combine pasta with sun dried tomatoes, mozzarella cubes, asparagus, and chicken (if applicable). Stir in basil pesto so that all ingredients are well coated. Place pasta in serving bowls.
7. · For each bowl you plan on serving, fry one egg sunny side up, place on top of pasta and enjoy!

Notes

1. If you would like to add chicken: Slice chicken breast into thin thin strips. Season with 1 tsp salt, 1 Tbs thyme, 1 Tbs oregano, 2 Tbs lemon juice, 1 tsp montreal steak seasoning. Heat 2 Tbs olive oil in pan and saute chicken until cooked all the way through and add to cooked pasta. (1 chicken breast = 2 servings)
2. Timesaving tip: Make homemade basil pesto ahead of time and add to pasta!

By God Save the Quinoa

God Save the Quinoa https://www.godsavethequinoa.com/