Whole Wheat Pesto Spaghetti with lots of vegetables:
Maintaining a nutritious meal and cooking wholesome dishes like Spaghetti pasta with lots of herbs are key to a healthy lifestyle. My recipe combines a tasty pesto sauce, hearty pasta and a variety of veggies, making it a great way to get in your nutritional needs. Whole Wheat spaghetti with a delicious home-made pesto, made with fresh basil, pine nuts, olive oil, garlic and salt. This healthy pasta dish serves up about three servings of your daily grains and vegetables.
Ingredients:
1 tbsp. Pine nuts (toasted)
1 cup pesto sauce (for pesto recipe check early blog)
1 cup fresh diced red, green and yellow bell papers
1 cup diced baby corn
1 cup diced zucchini
1 cup diced onion
3-4 clove garlic grated
1 tbsp. olive oil
1/4 cup grated Parmesan cheese (plus more for serving)
1 bunch whole wheat Spaghetti (about 10 ounces if you’re measuring)
Salt to taste
Method:
1. For making the pesto: Very finely chop 1 cup basil, 8 to 10 garlic, ½ cup of pine nuts, 1 cup of olive oil. Combine in a medium bowl. Add pinch of the Parmesan cheese (save the rest for garnish). Slowly whisk in enough olive oil to create a rough paste. Add salt and pepper to taste.
2. In a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the onion and garlic and season with salt and pepper. Cook 2 to 3 minutes or until the onion has softened. Add the all the diced vegetables and season with salt and pepper. Cook 4 to 6 minutes, or until softened, stirring occasionally.
3. While the vegetables cook, add the whole wheat spaghetti to the boiling water, salt and 1 tbsp. of olive oil. Cook 10 to 12 minutes or until the pasta is all cooked (Don’t overcook). Remove from heat, drain thoroughly and set aside.
4. Add the cooked Spaghetti pasta and ½ cup of water to the pan of vegetables. Continue cooking, still on medium, 2 to 3 minutes, or until well combined and warmed through. Remove from heat and stir in the pesto and season with salt and pepper to taste.
5. To plate your dish, divide the pasta and vegetables between 2 bowls. Garnish with the remaining Parmesan cheese and pine nuts. Enjoy your healthy whole wheat pesto Spaghetti Pasta!
Maintaining a nutritious meal and cooking wholesome dishes like Spaghetti pasta with lots of herbs are key to a healthy lifestyle. My recipe combines a tasty pesto sauce, hearty pasta and a variety of veggies, making it a great way to get in your nutritional needs. Whole Wheat spaghetti with a delicious home-made pesto, made with fresh basil, pine nuts, olive oil, garlic and salt. This healthy pasta dish serves up about three servings of your daily grains and vegetables.
Ingredients:
1 tbsp. Pine nuts (toasted)
1 cup pesto sauce (for pesto recipe check early blog)
1 cup fresh diced red, green and yellow bell papers
1 cup diced baby corn
1 cup diced zucchini
1 cup diced onion
3-4 clove garlic grated
1 tbsp. olive oil
1/4 cup grated Parmesan cheese (plus more for serving)
1 bunch whole wheat Spaghetti (about 10 ounces if you’re measuring)
Salt to taste
1. For making the pesto: Very finely chop 1 cup basil, 8 to 10 garlic, ½ cup of pine nuts, 1 cup of olive oil. Combine in a medium bowl. Add pinch of the Parmesan cheese (save the rest for garnish). Slowly whisk in enough olive oil to create a rough paste. Add salt and pepper to taste.
2. In a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the onion and garlic and season with salt and pepper. Cook 2 to 3 minutes or until the onion has softened. Add the all the diced vegetables and season with salt and pepper. Cook 4 to 6 minutes, or until softened, stirring occasionally.
3. While the vegetables cook, add the whole wheat spaghetti to the boiling water, salt and 1 tbsp. of olive oil. Cook 10 to 12 minutes or until the pasta is all cooked (Don’t overcook). Remove from heat, drain thoroughly and set aside.
4. Add the cooked Spaghetti pasta and ½ cup of water to the pan of vegetables. Continue cooking, still on medium, 2 to 3 minutes, or until well combined and warmed through. Remove from heat and stir in the pesto and season with salt and pepper to taste.
5. To plate your dish, divide the pasta and vegetables between 2 bowls. Garnish with the remaining Parmesan cheese and pine nuts. Enjoy your healthy whole wheat pesto Spaghetti Pasta!
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