Salad

Salad

Salad

Cilantro Pesto Pasta

This can be a very fast dinner for a busy weeknight. Use the pasta of your choice. I used zucchini noodles (demo video below!). The cilantro pesto is fast to put together, but I find it best to make a large batch at once then freeze in separate jars.

 

Top your pasta choice with cilantro pesto, a protein, such as leftover roasted chicken or black beans, and  a colorful vegetable, such as roasted butternut squash or chopped red bell pepper. I personally love to make this meal on a week where I roasted a whole chicken and have leftovers.

Voila! A complete meal, with a nice variety of nutrients, done in minutes.

Preparation Time:  10-20 minutes (longer if cooking butternut squash)
Servings:  2
Ingredients:

2 small to medium zucchini or 2 cups pasta 

1/2 cup cilantro pesto

1/2-1 cup red bell pepper or roasted butternut squash

1 1/2 cups protein (black beans or roasted chicken are good options)

If using butternut squash, preheat oven to 400 then peel and cut into chunks. Toss with olive oil and sea salt. Place on a parchment lined cookie sheet. Place in oven for 40-45 minutes.

Use a spiralizer to make the zucchini into noodles or cook your favorite pasta. Zucchini noodles can be used raw or heated in a dry pan or shortly broiled in the oven.

 

If not pre-frozen, make the cilantro pesto. If using red bell pepper, chop into pieces. 

For the protein, use black beans or roasted chicken pieces. 

Place everything together, layering noodles, protein, pesto, then squash or pepper. Enjoy! 

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