Pesto Pasta with Vegetables

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    Pesto Pasta with Vegetables
  • Want to make pesto like a pro? Check our pesto recipe that is 100% liver approved. Fresh basil is a great source of antioxidants, vitamins, minerals and BCPs which have been shown to have exceptional anti-inflammatory effects! Not to mention the super food garlic paired with a moderate amount of healthful monosaturated fat in olive oil! Try it with your favorite mixed vegetables and whole grain penne for a delicious, nutritious dinner.
Servings Prep Time Cook Time
5 25minutes 12minutes




  1. For the pesto: Finely chop the basil leaves, garlic, pine nuts and parmasan cheese. Once the mixture is extra fine, form it into a ball shape and place in a bowl. Drizzle 2 tablespoons over the pesto ball. Leave the pesto at room temperature. Bring 4-6 quarts of water to boil in a large pot. Add the penne. Add 1 tbsp of olive oil to a medium saucepan on low heat. Toss the green beans, bell pepper, zucchini for approximately 3 minutes or until slightly tender. Stir the oil and pesto until mixed thoroughly. Drain penne. Add one cup of penne to each bowl and top with 1 tablespoons of pesto sauce and two tablespoons of vegetables. Serve immediately.

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