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
- 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.
- 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