This vegetarian meal is super easy, packed with flavor, and a little creamy. The perfect weeknight meal when you feel like you need some veggies, but still want something delicious and comforting. The combination of pesto, sun-dried tomatoes, and fresh parmesan can’t be beat!

Sun-Dried Tomato Pesto Pasta Primavera

Serving Size: 4
Total Time: 30 minutes

INGREDIENTS:

• 2-3 tablespoons olive oil
• Cavatappi pasta, about 4 servings
• 2 cups broccoli, chopped into bite-size pieces
• 2 carrots, shredded and chopped
• 1 zucchini, sliced into rounds and then cut into 1/2-inch quarters
• 2 handfuls spinach
• 1/3 cup diced sun-dried tomatoes
• 1/3 cup pesto
• 1/2 cup parmesan cheese, freshly grated

DIRECTIONS:

1. Bring water for pasta to a boil and cook pasta according to package instructions.
2. Heat olive oil in a large skillet over medium high heat. Add broccoli and carrots and cook for 3 minutes. Add zucchini and cook until all veggies are tender crisp (about 7-10 more minutes), adding spinach during the last 1-2 minutes.
3. Add cooked pasta, sun-dried tomatoes, pesto, and parmesan cheese to the veggies. Stir together until cheese is melted and smooth. Enjoy!