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.
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
- Preheat oven to 400°F.
- 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.
- 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.
- Combine pasta and vegetables in a pot with reserved pasta water and pesto over low heat. Mix until combined and water has reduced.
- 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.