Whole Wheat Pasta Pesto Primavera - Kitchen Copy

Ingredients

• Whole Wheat Penne Pasta

  Hannaford

  8 oz or 227g

• Cauliflower

  Raw

  1 cup chopped, or 107g

• Broccoli

  Flower clusters, raw

  1 cup flowerets or 71g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Carrots

  Raw

  1 cup strips or slices or 122g

• Zucchini

  Summer squash, includes skin, raw

  0 cup, chopped or 0g

• Orange Hothouse Bell Pepper

  Freshdirect

  ½ medium or 74g

• Yellow peppers

  Sweet, raw

  ½ pepper, large or 93g

• Red bell pepper

  Sweet, raw

  ½ cup, chopped or 75g

• Pesto, Basil

  Kirkland

  ¾ cup or 300g

• Asiago Cheese

  Boar's Head

  25g

Directions

1. 1. Cook pasta according to package directions. Drain pasta. Rinse with cold water; drain again.
2. 2. Bring a large pot of water to boil over high heat. Add cauliflower and broccoli to the pot in batches, each type separately. Blanch for 2 to 3 minutes or until crisp-tender. With slotted spoon or spider, transfer vegetables to ice water to cool. Remove from ice water and drain well.
3. 3. Continue blanching process with carrots, zucchini, and bell peppers or, alternately, sauté these vegetables. In a large skillet over medium-high heat, add enough olive oil to coat the bottom of the pan. Working in batches, add carrots, zucchini, and bell peppers; sauté for about 10 minutes or until tender-crisp and golden.
4. 4. In a large bowl combine pasta and vegetables. Add the pesto to the pasta and vegetable mixture, stirring gently to coat. Sprinkle with grated cheese.
5. Notes *Roasted vegetable option: Preheat oven to 425°F. In a large bowl, toss cauliflower, broccoli, carrots, zucchini, and bell peppers with enough olive oil to lightly coat. Transfer to a large rimmed baking sheet; season with salt and pepper. Roast for 20 to 30 minutes, stirring once or twice, until crisp-tender and golden.