Meatless Day: Roasted Veggies Pesto Pasta

It’s not always easy.  Is it worth the effort, the planning ahead and the prep?  I’d like to think so.  What am I talking about?  Meatless Monday (or any day) of course.  I don’t know if you heard but it is said that we as citizens of this lovely world should do at least one day a week without any meat and it would change our world.  GASP…just one lonely day?  Isn’t that just awesome?  Or not.  Here’s the reality: kids, life, work, play, drink, sleep….repeat….🙂

Don’t worry I am just kidding.  There really shouldn’t be any excuses for at least trying to go meatless for one day.  There are so many wonderful recipes out there and you could even just order a pizza with veggies and cheese and I bet you wouldn’t even flinch!

Here’s my “go to” meatless meal.  It’s fairly cheap, cheerful and will actually fill up even the hungriest teenagers around!

Roasted Veggies and Pesto Pasta

Ingredients:

1 lb asparagus cut into 2-inch sticks

2 carrots, peeled and cut into 2-inch stick

1 zucchini, cut into 2-inch sticks (are you getting the idea?)

1 green pepper cut into…blah blah blah

1 red pepper, you know the drill

1 tablespoon salt

1 tablespoon freshly ground pepper (or not)

1/4 cup olive oil

1 to 1 1/2 cups basil pesto (homemade or favorite store bought) *see below for recipe

1 pound pasta, I like capellini, linguini or spaghetti for this but use what you have or like

How to:

Preheat your oven to 400 degrees F.  Line a baking sheet with parchment paper or silicone mat.  Set aside.

Once you have cut and prepped all your veggies into the same 2-inch size (for even cooking) toss the veggies with your salt, pepper and olive oil.  Lay your vegetables on your prepared sheet and put in your preheated oven for 10 minutes.  Remove from oven and stir things up.  Put back in oven for another 10-15 minutes (depending on how soft your team likes their veggies)

vegetables ready to go

all roasted!

Meanwhile back at the ranch (!) cook your pasta al dente (meaning not mushy/with a little bite to it).  Once your pasta is cooked toss it with your pesto and roasted veggies.  Serve in a large platter (or not) and let everyone help themselves.  Top with Parmesan cheese, freshly ground pepper and fresh chopped basil.

So pretty and filled with amazing flavors

Easy Classic Pesto:

4 cups packed basil leaves

1/2 cup toasted pine nuts

1/2 cup parmesan cheese

5-6 garlic cloves roughly chopped

1 teaspoon salt

1 teaspoon fresh ground pepper

3/4 cup olive oil

How to:

Put everything in your food processor and give it your best shot!🙂

Printer friendly: Roasted Veggies and Pesto Pasta

Printer Friendly: Classic Pesto

Peace and Go topless….ooops I mean meatless😉

Isabelle

8 thoughts on “Meatless Day: Roasted Veggies Pesto Pasta

  1. I try to do a veggi night once a week. I usually just warm up a couple of veggies with a side of rice or mac and cheese. Wait…here in the south mac and cheese is considered a veggie! Sometimes I just do baked potatoes and a salad. Is it still considered meatless if we put bacon bits on our potatoes?

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