Let’s clear up a few myths.
- Cooking does not have to be difficult.
- You do not need 25 ingredients to make a delicious, satisfying dish.
- Carrots can be shaved without a vegetable peeler.
- Pesto makes everything* better.
Alright, now that we all have that straight, I can tell you about this recipe.
It is a healthy combination of vegetables and whole wheat pasta, with some delicious flavour added by basil pesto. Since zucchini is so soft already, I left it in larger pieces, and shaved the carrot so that the vegetables would cook at a consistent rate. I did not want shriveled, burnt zucchini and raw carrot…that would just be sad. My precaution paid off, and everything came out beautifully. Play with the amount of pesto, to season it to your taste. I prefer to not be overwhelmed by the pesto, but to each their own.
This recipe came together in under 20 minutes, from start to finish. In other words….you have no excuses. Go make this. Now. 🙂
1 c whole wheat penne pasta, dry
1/2 c broccoli, frozen or fresh
1 carrot, shaved
1 small zucchini, sliced
1 Tbsp basil pesto
Bring a pot of water to a boil, and prepare the pasta according to the package directions. While the pasta is cooking, bring another small pot of water to a boil and add the broccoli. Boil for only 3 minutes. Add the shaved carrot, sliced zucchini, and pesto to a skillet over medium heat. When the carrot is slightly tender, add the drained broccoli and pasta. Toss to coat with the pesto, and serve immediately. Enjoy!