Protein-packed “Green” Pasta

For a high protein version of “green” pasta, check out my recipe below. This recipe takes “green” pasta a.k.a. pesto pasta with roasted, green vegetables and adds cheese tortellini and rotisserie chicken for a protein punch.

Step 3, cook the tortellini
Once everything is added!

Recipe Name

Yield: 4 Servings

Prep Time: 10 minutes

Cook Time: 40 minutes


2 medium zucchini

1 head of broccoli

2 tbsp olive oil

1 tsp sweet paprika

1 tsp spicy paprika

1 tsp garlic powder


6 cups cheese tortellini

5 ounces pesto

1 cup rotisserie chicken

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 tortellini and cook as package entails, normally 4 minutes. Retain 1 cup of pasta water.
  4. Combine pasta, vegetables, and rotisserie chicken 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.

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