Page 59 - 201415_TOH_Cookbook

VEGGIE
PESTO PASTA
HEALY FAMILY, WAKEFIELD, MA
“My daughter is a vegetarian, so this dish is perfect for her. I oten serve cut-up chicken or shrimp on the side, which can be easily added to the dish for those who want it.” Judi Healy
PREPARATION
1. In a pot of boiling, salted water, cook the pasta according to the instrucions on the package unil al dente, about 8 minutes. Drain well and return to the pot.
2. Meanwhile, heat a thin ilm of olive oil in a skillet over medium-high heat. In batches if needed, cook the vegetables, sirring oten, unil al dente, about 5 minutes.
3. Sir the vegetables into the pot, then sir in the pesto. Sprinkle Par- mesan on top to inish.
INGREDIENTS
Serves about 6
1 box bow ie pasta
Olive oil
About 6 cups chopped mixed vegetables, such as zucchini, summer squash, broccoli and mushrooms
1/2 cup pesto Grated Parmesan cheese
Taste of Home – Page 51