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Basil Pesto Pasta with Vegetables

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Written by Hasna Mohamed

A simple,delicious, healthy and great looking pasta dish. A great way for moms to get kids to chow down on veggies!

INGREDIENTS :

FOR THE PASTA :

Dry Pasta - a 1 lb. Box
Asparagus -1 bunch
Zucchini - 2 medium
Yellow summer squash - 2 small
Olive oil - 1 Tbsp.
Salt - to taste

FOR THE PESTO:

Basil leaves - 1 cup
Toasted Pine nuts or Walnuts - 2 Tablespoons
Parmesan Cheese- 1/4 cup
Garlic cloves- 2 peeled
Olive oil - 1/2 cup
Salt -1/4 tsp.
Black pepper - 1/4 tsp.

PREPARATION:

In a blender grind together all the PESTO ingredients. You can add a few splashes of milk to get the blender going.
Cut the asaparagus in 1 inch bite sized pieces.
Cut the zucchini and yellow summer squash into slices on an angle.
Cook pasta according to instructions on the box. Salt the water in which you are going to cook the pasta.
Add 1 Tbsp. olive oil to a non stick pan , add the asparagus ,zucchini and yellow squash. Cook for 10-12 minutes on medium high, add salt to taste. Pour in the basil pesto over the veggies. Turn off the heat .The sauce is now ready. Toss in the cooked pasta to coat evenly.

TIPS:

1. You can use ziti with lines(sauces sticks better when the pasta has lines), bowties or corkscrew shaped pasta

2..Asparagus stems have to be trimmed. Break off one asparagus ,it will snap at a specific point.Use that point as the guide to trim and process the entire bunch of asparagus.

EASE OF PREPARATION: Easy

NO. OF SERVINGS: 8 - 10

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Comments (1)

	1. 05-21-2008 12:26
	BIG HIT Hasna, I bought a potted basil plant from the grocery store last week and have been experimenting diff. dishes with basil to keep up with the supply ;-) I made your basil pesto pasta for dinner last night.Sooo SIMPLE & DELICIOUS. I used frozen asparagus and fresh mushrooms - thats what I had in hand and used some light cream to blend the pesto.The meal was a BIG HIT - a new addition to my favorite quick family meals!!! THANK U! Registered Report