Vegetable Pesto Fettuccine

I had leftover pesto from yesterdays fresh basil pesto recipe. So, what better way to use it than to throw on some pasta and sautéed vegetables? Especially when your local grocery store has a new brand of fresh fettuccine that is bright green and made with garlic, parsley, oregano, and dill.

I am a sucker for color and will always choose a fresh colorful pasta if it is available. I also love that fresh pasta only takes about 2 minutes to cook which is such a life saver when you are trying to time out everything so nothing gets cold.

Ingredients:

  • 1 package of “Three Herb Fettuccine” by Taste of Inspirations (replace with any fresh pasta of your choosing)
  • 3-4 tablespoons of pesto
  • 2 cloves of garlic, minced
  • 1/2 of a bell pepper, sliced into strips
  • 5 cherry tomatoes, sliced
  • 4-5 baby bella mushrooms, sliced thinly
  • 1 cup of fresh spinach, roughly chopped

 

Cook your pasta as directed on the package for al dente. You want the pasta to be a little underdone because it will continue to cook when you place it in the warm skillet with the sautéed vegetables! Also-be sure to salt your pasta water as it is the only time you can season your pasta and you will be using a 1/3 cup of the salted starchy water to marry your pasta to your sauce.

While the pasta water is boiling, place a large skillet on medium/high heat and pour in 1 tablespoon of olive oil. Then when hot, add in your minced garlic and stir for about a minute. Add in your sliced peppers and baby bellas and let them cook down for about 2-3 minutes. Once the peppers and mushrooms begin to brown you can add in your chopped spinach and sliced cherry tomatoes. The liquid from the tomatoes will help the spinach wilt down.

When your spinach has wilted, add in your 3-4 tablespoons of pesto and stir. Then turn the burner down to a medium/low. ***At this time your water should be boiling, and you can cook your fresh pasta.

Drain your cooked pasta (reserving 1/3 cup of pasta water) and place it directly into the skillet with your veggies. Add in your reserved 1/3 a cup of salted pasta water to the skillet. Then with tongs, mix your pasta into the pesto and vegetables until completely coated. Pour pasta into your favorite dish and serve!

***You can garnish with some fresh basil leaves and toasted pine nuts. Or just leave it as is and enjoy!

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