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Veggie Pasta with Pesto Sauce

This is a clean and healthy pasta loaded with veggies and pesto sauce.
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Prep Time 10 minutes
Course dinner, lunch, Main Course
Cuisine American, Italian, pasta
Servings 2

Equipment

  • 1 cutting board
  • 1 knife
  • 1 pot
  • 1 frying pan

Ingredients
  

Pasta

  • 1 cup uncooked Brown Rice and Quinoa Fusili Pasta (or alternative) from Trader Joe's

Veggies

  • 7 cherry tomatoes
  • 1 yellow squash
  • 1 zucchini
  • 1 cup broccoli
  • ½ Tbsp. olive oil
  • ¼ cup pesto sauce

Instructions
 

  • Cook pasta according to the cooking instructions on the package.
  • While pasta is cooking, wash and chop the veggies - cut the tomatoes in ½ lengthwise, slice the yellow squash and zucchini in ¼ lengthwise, then into ½ inch slices, chop the broccoli florets into bite sized pieces.
  • In a frying pan, heat the olive oil over med-high heat.
  • Once the oil is hot, add the chopped veggies; saute, stirring frequently, for about 10 min.
  • Reduce the heat to med-low, stir in the pesto sauce, and continue cooking for an additional 5 minutes.
  • Toss the cooked pasta into the veggies.
    Separate into two portions and enjoy.
Keyword anti-inflammatory, dinner, gluten free, healthy, keto, paleo, sauteed veggies, TQI, vegan, vegetarian