Tuesday, January 23, 2007

Penne with Mixed Veggies and Pesto

1/3 cup prepared pesto, divided
1 cup chopped frozen onions
4 cups frozen mixed summer veggies (zucchini, squash, red pepper, green beans, carrots)*
2/3 cup low-sodium vegetable broth
3/4 lb. whole-wheat penne

  1. Heat 1 Tbs. pesto in large skillet over medium heat. Add onion and saute 6 minutes, or until softened. Stir in squash and broth. Cover, and cook over medium low 10 minutes, or until squash is tender stirring occasionally.
  2. Cook pasta according to package directions. Drain. Swirl remaining 1 Tbs. pesto into sauce and season with salt and pepper. Toss sauce with pasta. Garnish with extra pesto
* The original recipe calls for butternut squash, which our grocer just happened to be out of, but this recipe is great with whatever veggies you prefer.

1 comment:

Adventures In Babywearing said...

This is my favorite recipe lately! Any frozen veggie squash mix works great. I add a little extra pesto and red pepper to my liking, and a little less for the kiddos.