Healthy And Delicious Pesto Pasta Recipe: A Nutritious Twist On A Classic Dish

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Classic Pesto Pasta with Cherry Tomatoes and Basil

Ingredients:
– 1 cup of fresh basil leaves
– 1/2 cup of grated parmesan cheese
– 1/4 cup of pine nuts
– 2 cloves of garlic
– 1/2 cup of extra virgin olive oil
– Salt and pepper to taste
– 8 oz of whole wheat pasta
– 1 cup of cherry tomatoes, halved

Steps:
1. In a food processor, combine the basil, parmesan cheese, pine nuts, and garlic. Pulse until finely chopped.
2. With the food processor running, slowly drizzle in the olive oil until the mixture forms a smooth paste. Season with salt and pepper to taste.
3. Cook the pasta according to package instructions. Drain and return to the pot.
4. Add the pesto sauce to the pasta and stir until well coated. Gently fold in the cherry tomatoes.
5. Serve hot and garnish with extra basil leaves and a sprinkle of parmesan cheese.

Zucchini Noodle Pesto Pasta with Grilled Shrimp

Healthy chicken pesto pasta recipe
Healthy chicken pesto pasta recipe

Ingredients:
– 2 medium zucchinis, spiralized
– 1 cup of fresh basil leaves
– 1/2 cup of grated parmesan cheese
– 1/4 cup of walnuts
– 2 cloves of garlic
– 1/2 cup of extra virgin olive oil
– Salt and pepper to taste
– 8 oz of grilled shrimp

Steps:
1. In a food processor, combine the basil, parmesan cheese, walnuts, and garlic. Pulse until finely chopped.
2. With the food processor running, slowly drizzle in the olive oil until the mixture forms a smooth paste. Season with salt and pepper to taste.
3. In a large skillet, sauté the zucchini noodles until tender. Add the pesto sauce and toss to coat.
4. Top with grilled shrimp and serve hot.

Spinach Pesto Pasta with Roasted Vegetables

Ingredients:
– 1 cup of fresh spinach leaves
– 1/2 cup of grated parmesan cheese
– 1/4 cup of almonds
– 2 cloves of garlic
– 1/2 cup of extra virgin olive oil
– Salt and pepper to taste
– 8 oz of whole wheat pasta
– Assorted vegetables (bell peppers, cherry tomatoes, red onions)

Steps:
1. In a food processor, combine the spinach, parmesan cheese, almonds, and garlic. Pulse until finely chopped.
2. With the food processor running, slowly drizzle in the olive oil until the mixture forms a smooth paste. Season with salt and pepper to taste.
3. Toss the assorted vegetables with olive oil, salt, and pepper. Roast in the oven until tender.
4. Cook the pasta according to package instructions. Drain and return to the pot.
5. Add the pesto sauce to the pasta and stir until well coated. Top with the roasted vegetables and serve hot.