Pesto Penne Primavera

It's September, and everyone's gardens are in full bloom! This pasta salad recipe is one of my favorites this time of year. It makes a great side dish, or light meal. It works great hot, cold or room temperature, and it is the recipe I'm choosing for my first Brown Bag Lunch Challenge.

Ingredients

Ingredients:

1/2 lb of Whole Wheat or Whole Grain Penne (1/2 a standard box)

1 bunch Asparagus, trimmed and cut to similar size as pasta

1/2 lb fresh Green Beans (about one large handful), cut to similar size as pasta

1 med Zucchini, cut into matchsticks, similar size as pasta

1/4 cup prepared Basil Pesto

Salt & Pepper

 

1. In a large pot, bring 6 cups of water to a boil
2. Add Penne
3. After 1 minute, add Green Beans to pasta
4. After another 2 minutes, add Asparagus to pasta
5. Cook til pasta and veggies are almost to desired tenderness, then add Zucchini and blanche.

While pasta is cooking, scoop pesto into a large mixing bowl, and pull out 1 tablespoon of starchy water from the pasta. Loosen the pesto with the starchy water.

Drain the pasta and veggies and immediately add to pesto. Mix well. Salt & Pepper to taste.

* Low carb this recipe by skipping the pasta, just cook veggies anyway you choose and mix with loosened pesto.

** Veg out this recipe by adding in, halved cherry tomatoes, a handful of chopped spinach, or sliced red pepper when mixing with pesto.

Penne Pesto Primavera

This recipe is simply the method I use, I prefer well cooked green beans, and barely cooked zucchini. You can cook the veggies to whatever tenderness you choose!