This pasta dish was inspired by my vacation to Europe. When I was visiting my bestie, Georgie, in London we threw together a pasta for dinner at her flat one night when we didn’t feel like going out. I’ve made many variations of it since then, and I think this one takes the cake!
Ingredients (serves about 4)
- 1 box Banza chickpea penne pasta
- 1 – 2 zucchini, cut in half coins
- 1 yellow squash, cut in half coins
- 1 head of broccolini, chopped in bite-sized pieces
- ½ yellow onion, diced
- 1 container of cherry tomatoes, halved
- ½ container of arugula
- A few cloves of garlic, minced
- Pesto to taste
- Olive oil
- Salt and pepper
- Sliced fresh mozzarella – measure with your heart!
- Optional: parmesan cheese or vegan parmesan cheese
Directions
- Boil water for the pasta.
- Wash and chop all the veggies and place in a large mixing bowl.
- Toss the veggies in olive oil, salt and pepper. Mix it real good.
- Saute the veggies over medium heat for about 10 minutes, or until soft. Pro tip – add the tomatoes in with only about 2 minutes left.
- Toss the arugula in the veggie pan and mix until just slightly wilted.
- While the veggies are cooking, cook the pasta.
- Once the pasta is on the stove, grate your parmesan and slice your mozzarella.
- Combine pasta, a drizzle of pesto, and veggies in a bowl. Top with cheese or vegan cheese and enjoy!
Did you make my Pesto Pasta recipe? If so, let me know what you thought in the comments below or over on Instagram @haven_quinlan!
