Summer Veggie Pasta with Kale Pesto and Parmesan
Kale is packed with vitamins A, C, and K, making it a nutritious addition to this pasta dish.
This is vegetarian and high protein recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Summer Veggie Pasta with Kale Pesto and Parmesan
Ingredients
Instructions
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Cook the pasta according to package instructions. Drain and set aside.
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In a food processor, combine kale, garlic, Parmesan cheese, lemon juice, salt, and black pepper. Process until smooth to make the kale pesto.
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Heat olive oil in a large pan over medium heat. Add cherry tomatoes, zucchini, and yellow squash. Sauté for 5 minutes until tender.
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Add the cooked pasta to the pan with the sautéed vegetables. Stir in the kale pesto and toss to coat.
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Cook for an additional 2-3 minutes until everything is heated through.
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Serve the summer veggie pasta with grated Parmesan cheese on top.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 60g20%
- Sugars 5g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
