Healthy Whole Grain Pasta with Vegetable Pesto
The only thing you are cooking here is the pasta. If the raw vegetable pesto doesn't do it for you, you can lightly sauté the mixture with some extra virgin olive oil over medium heat.
Servings: 4 to 6
Ingredients
- 1/2 lb. whole grain spaghetti pasta
- 1/2 head of cauliflower cut into big chunks
- 1/2 medium to large sized zucchini cut into big chunks
- 1/2 yellow summer squash cut into big chunks
- 1 heaping cup green olives
- 2-3 sun dried tomatoes I used the kind that is jarred with olive oil
- 1 to 2 cups fresh arugula use however much you want
- 1/4 cup pine nuts
- 1/4 cup freshly grated parmesan cheese + more when serving if desired
- 1/4 cup extra virgin olive oil
- salt and pepper
- 1 teaspoon crushed red pepper flakes for some heat optional
- balsamic vinegar; optional
Instructions
- Cook pasta according to package instructions; cook to al dente. Drain, rinse and set aside.
- As the pasta is cooking, place all of the vegetable chunks into a large food processor and pulse until the cauliflower, zucchini and summer squash resemble a couscous like texture. Remove from the food processor and place into a large mixing bowl. Add in the green olives, sun dried tomatoes, fresh arugula, pine nuts and parmesan cheese and pulse until everything is blended and chopped very fine (you still want texture; do not over process/pulse). Remove from the food processor and add into the same mixing bowl with the vegetables. Mix well using a rubber spatula.
- Add the whole grain pasta to the mixing bowl, along with the extra virgin olive oil. Mix well, coating the pasta with the vegetable pesto. Season with salt, pepper and crushed red pepper flakes if desired and enjoy immediately. When serving, feel free to add a splash of balsamic vinegar (or white wine or red wine vinegar) for a kick and more freshly grated parmesan cheese over the pasta if desired.