Pasta Primavera with Spinach Pesto

Directions

1. Prepare pasta according to package directions. Place in large bowl.
2. For pesto, place spinach, basil, Parmesan cheese, lemon juice, olive oil, water and red pepper flakes in food processor. Pulse until combined. Season with salt and pepper, as desired.
3. Heat olive oil in large skillet over medium-high heat. Add garlic, shallot, carrots and bell pepper. Cook 4 to 5 minutes or until carrots are crisp-tender. Add zucchini, summer squash, mushrooms and cherry tomatoes. Cook 4 to 5 minutes or until vegetables are just tender.
4. Add vegetables and pesto to pasta. Toss to combine. Season with salt and pepper, as desired.
   

Based on 6 Servings

Based on 12 Servings

• 155 Calories
• 6 g Protein
• 28 g Carbohydrates
• 6 g Total Fat
• 1 g Saturated Fat
• 2 mg Cholesterol
• 50 mg Sodium
• 4 g Dietary Fiber