Pesto Veggie Pasta - it's scrumdiddlyumptious.

After making my first batch of Almond Pesto in August, I decided it was time to make another one. Since I've done so, I've made this recipe twice... because it's just that good!

PESTO VEGGIE PASTA

4 oz. Ronzini Smart Taste Thin Spaghetti

1 c. frozen pepper mix

1/4 c. sliced white or yellow onion

3 tbsp. capers and liquid

30 or so medium sized asparagus

3 tbsp. Fit Foodie Almond Pesto

salt to taste

Makes 2 large servings -  315 calories each

Cook your pasta per packaging directions until al dente. For this brand and serving size it should be 9-10 minutes. If you would prefer to use a different type of pasta that is fine, just grab one around 180 calories per serving.

Using a large 12" skillet or wok, spray with olive oil cooking spray, and heat to medium low. Add asparagus first and cook for 4-5 minutes but still bright green, tossing around every minute or so. They will continue to cook while adding the rest of the ingredients. Add in onion, capers, frozen peppers and cook for 3-4 minutes. Once the pasta is cooked to al dente (where it still has a bite to it) add it into the pan as well and toss through with the pesto and veggies. 

You can top with grated Parmesan and freshly ground black pepper.

This recipe is vegetarian friendly! If you want to add protein feel free to add 5 oz. of grilled chicken breast, tofu, seitan, or any other meatless substitute you wish.