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.
Recipe Name
Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients
2 medium zucchini
1 head of broccoli
2 tbsp olive oil
1 tsp sweet paprika
1 tsp spicy paprika
1 tsp garlic powder
Salt
6 cups cheese tortellini
5 ounces pesto
1 cup rotisserie chicken
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 tortellini and cook as package entails, normally 4 minutes. Retain 1 cup of pasta water.
- 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.
- Serve with grated Parmigiano-Reggiano.
