All Recipes
Green Veggie Pesto Pasta
Main Course
Fairgrown
Serves 4-6 Prep 5 min Cook 15 minA quick, easy weeknight meal packed with green veggies — zucchini, spinach, and peas tossed with pasta in pesto and finished with lemon and Parmesan. Sourced from America's Grow-a-Row.
Ingredients
Primary
- Summer Squash (Zucchini)(Any)— 1, chopped into half-moons
- Spinach(Any)— 1 container, fresh baby spinach
- Peas(Any)— 1 bag, frozen
- Lemons(Any)— juice of half a lemon
Additional / Pantry
- 1 (16 oz) box pasta
- 1 jar pesto
- Parmesan cheese, to taste
- Salt and pepper, to taste
Instructions
- Bring a large pot of water to a boil. Cook the pasta according to the package directions.
- While the pasta cooks, chop the zucchini into half-moons.
- Drain the cooked pasta and return it to the pot over low heat. Add the zucchini, frozen peas, spinach, Parmesan, and pesto. Stir until the vegetables are heated through and the spinach has wilted.
- Season with black pepper and the juice of half a lemon. Stir to combine.
- Serve, topped with extra lemon juice, Parmesan, or your favorite toppings.
Notes
This recipe is endlessly adaptable — swap in any green veggies you have on hand, or add grilled chicken or shrimp for extra protein. The residual heat from the pasta cooks the raw zucchini and wilts the spinach perfectly.