“Green” Pasta

A fresh, vegetable-forward recipe that brings a whole new meaning to a pasta dinner. “Green” pasta utilized roasted green vegetables with creamy pesto to produce a nutrient-rich, flavorful meal.

After step 2
Cheese, please!

“Green” Pasta

Yield: 4 Servings

Prep Time: 10 minutes

Cook Time: 40 minutes


2 medium zucchini

1 head of broccoli (see Note 1)

2 tbsp olive oil

1 tsp sweet paprika

1 tsp spicy paprika (see Note 2)

1 tsp garlic powder


4 ounces penne pasta

4 ounces Cybeles Superfood Green Pasta

5 ounces pesto (see Note 3)

Grated Parmigiano-Reggiano, for serving

How to Make It

  1. Preheat oven to 400°F.
  2. Cut zucchini into large, triangular pieces and cut broccoli into small florets. Place vegetables in a large bowl with olive oil and spices, mix until coated. Arrange vegetables on a baking sheet so that they are not touching. Bake for ~30 minutes until golden and crispy, flipping every 10 minutes.
  3. While the vegetables are baking, heat water with salt until boiling. Add both pastas and cook until al dente, 7 – 8 minutes. Retain 1 cup of pasta water.
  4. Combine pasta and vegetables in a pot with reserved pasta water and pesto over low heat. Mix until combined and water has reduced.
  5. Serve with grated Parmigiano-Reggiano.

Note 1: Any green vegetables can be used in “green” pasta. I have used wilted spinach, broccoli, zucchini, and broccoli rabe, to name a few.

Note 2: Spicy paprika can be substituted for smoked or Spanish paprika. Similarly, any spices with a little heat will do, i.e. chili powder, cayenne, etc.

Note 3: I use Trader Joes “Genova Pesto,” but any pesto will do.

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