About the Recipe
Ingredients
For the roasted veggies:
1/2 cup red onion, sliced
1 zucchini, cut into bite-size pieces
1 red bell pepper, cut into strips
1 cup frozen peas
1/2 cup fresh broccoli, bite-size pieces
1/2 cup fresh cauliflower, bite-size pieces
3 garlic cloves, minced
1 tablespoon extra virgin olive oil
1/4 teaspoon smoked paprika
Salt & pepper
For the pasta:
7 oz fresh store-bought pesto
2 handfuls baby spinach
2 cloves garlic, minced
10 oz penne brown rice pasta, cooked and drained
1 cup chicken, cooked and shredded
1/3 cup low-fat crumbled feta cheese
Preparation
Preheat oven to 425 degrees F.
1. In a medium-sized bowl mix together, all ’roasted veggies’ ingredients place on a baking sheet and bake 15-20 minutes until the edges of the veggies start to darken.
2. While the veggies are going blend together pesto, spinach, garlic, and water until smooth.
3. Now, toss pasta, chicken, veggies, and pesto together and sprinkle with feta.
The best thing about this dish is that it is great even without the chicken and it is also delicious with cooked shrimp. And it can be eaten hot, room temperature or even cold so it makes the perfect addition to a potluck!