All the Greens Pasta Bowls
Notes: A perfect one-pot meal that hits every note: a bowl full of green veggies, paired with decadent tasting pesto pasta. This is such a great one to get everyone at your table eating more veggies (and liking it!). Also makes great leftovers. Optional to serve with extra arugula on top, or grilled chicken, chicken sausage or grilled salmon/shrimp.
Ingredients
- 1 box gluten free pasta (rotini, spirals or elbows ideally)
- 1/2 cup cooked frozen peas
- 1-2 cups cooked broccoli or green beans (frozen is fine here, but fresh works too)
- 4 tbsp pesto see recipe or use a store-bought brand
- 2 cups spinach or arugula
- 1/2 tsp sea salt and pepper
- 1/2 tsp italian seasoning
Instructions
- In a large saucepan, fill 3/4 of the way with water and bring to a boil. When ready, add gf pasta and cook according to directions (approximately 8-10 minutes). Add in broccoli here too if using.
- With 3 minutes left on the timer, add in frozen peas and chopped green beans if using to the pasta pot. When done, drain out all liquid.
- Add pasta and veggies back into the saucepan on low heat. Stir in pesto sauce to coat, then add spinach/arugula and stir until the greens wilt just slightly.
- Sprinkle with italian seasoning, sea salt and pepper and serve hot.