Serves 4-6
Ingredients
- 3-4 cups whole pasta
- 2 large zucchinis, chopped
- 1/2 red onion, chopped
- 2 tsp oil, any kind you prefer
- 1/2 tsp minced garlic
- 1 tsp dried oregano
- 1 cup peas (thawed if frozen)
- 1/4 cup pesto sauce
- 16 oz cooked, sliced chicken breast
- Bring a large pot of water to boil
- Pre-heat oven to 400 Fº
- In a large mixing bowl, combine the zucchini, onion, oil, garlic, and oregano, then spread the mixture on a lined baking sheet
- Place the vegetables in the oven and bake for 20-30 minutes, or until soft
- Add the pasta to the boiling water, and cook according to package instructions or until al dente
- Drain the pasta, then return to the pot. Add the peas, pesto sauce, and roasted vegetables and mix until well combined
- Enjoy or let cool and store in an air-tight container in the refrigerator
- Use 8-10 oz of any preferred pasta shape (penne, bow tie) or a gluten-free alternative
- Substitute chicken with any other protein such as salmon, ground turkey, or chickpeas
- Additional topping suggestions: cherry tomatoes, fresh basil, fresh lemon juice, grated parmesan