Pasta Pesto Primavera 11.21.23 (TT)

Source

Ingredients

Display units in Metric

.75	lb	regular pasta
1	tbl	olive oil
10	grams	Garlic chopped in robot coupe
¹⁄₃	lb	Cauliflower florets
.375	lb	Zucchini
¹⁄₃	lb	Carrots diced
¹⁄₃	lb	edamame Green, Frozen
1	oz	Red Onions julienned
³⁄₄	pound	Mushrooms Fresh, Shiitake, Mixed (Trumpet, Oyster, or
		Basil pesto See separate recipe
1.5	Oz	Shredded Parmesan cheese 1 tbl per

Read entire recipe before starting work on the following steps. Gather all ingredients and utensils needed (e.g. cutting board, knife, measuring cups and spoons, etc.).

Cook the Pasta. Drain and lay out on sheet pans coated with a little bit of olive oil (not listed in recipe) to prevent sticking. Set aside.

Place mushrooms on sheet pan and roast until done. Let cool.

Heat a large rondo saute pan over medium heat until hot. Have all ingredients ready. Add the olive oil, red onion and garlic. Stir-fry for several minutes until fragrant. Add the other ingredients in the order that they cook in batches, as for stir fry (example, carrots, then cauliflower, etc). Remove pan from heat and lay each batch on sheet pan to cool.

Place pasta in a large bowl and add pesto and veg and gently mix to coat.

Package with a Tablespoon of Parmesan cheese.

Clean your area and anything used to complete this recipe.

Read entire recipe before starting work on the following steps. Gather all ingredients and utensils needed (e.g. cutting board, knife, measuring cups and spoons, etc.).
Cook the Pasta. Drain and lay out on sheet pans coated with a little bit of olive oil (not listed in recipe) to prevent sticking. Set aside.
Place mushrooms on sheet pan and roast until done. Let cool.
Heat a large rondo saute pan over medium heat until hot. Have all ingredients ready. Add the olive oil, red onion and garlic. Stir-fry for several minutes until fragrant. Add the other ingredients in the order that they cook in batches, as for stir fry (example, carrots, then cauliflower, etc). Remove pan from heat and lay each batch on sheet pan to cool.
Place pasta in a large bowl and add pesto and veg and gently mix to coat.
Package with a Tablespoon of Parmesan cheese.
Clean your area and anything used to complete this recipe.

Comments & Personal Notes

Easily import recipes to your online cookbook, drag them to your meal planner, and we’ll make your organized grocery list.

Try it FREE for 14 days! No credit card required!

Start my free 14-day trial

At the end of your trial, you can subscribe for $5.95/month or $49/year ($4.08/month).

There’s nothing to remember to cancel if Plan to Eat is not for you. We won’t bother you, but we might cry a little.