Summer Pesto Pasta
Serves: 6-8 people (this makes a large amount)
Prep Time: 10 minutes
Cooking Time: 10-15 minutes
1 package whole wheat pasta (penne, spiral, etc)
3 Italian, chicken sun dried tomato, or chicken pesto sausage, precooked & cut into chunks OR 1 cup cooked rotisserie chicken, shredded
12 ounces purchased pesto sauce
5 celery stalks, diced
1 onion, regular or red, diced
1 cup sun-dried tomatoes ( dried, not oil packed), chopped roughly
1/2 cup artichoke hearts, drained & chopped roughly
2 small/medium zucchini, cut in small chunks
1 yellow squash, cut in small chunks
2 tablespoons extra virgin olive oil
2-3 tablespoons parmesan cheese
2 tablespoons feta cheese
2 tablespoons fresh lemon juice
Handful of fresh basil leaves, chopped roughly
Fresh ground pepper to taste
Fill large pot with water, bring to a boil. Add pasta & cook according to package directions. While pasta is cooking, heat olive oil over medium heat in LARGE frying pan. Add onions and celery. Cook 3-4 minutes, then add zucchini and yellow squash. Cook 2-3 minutes then add sausage or chicken, sun dried tomatoes, and artichoke hearts. Continue cooking until heated through, about 5-6 more minutes.
When pasta is finished cooking, drain and add to a LARGE serving bowl. Toss with zucchini mixture and pesto sauce and give a good stir. Finish by sprinkling parmesan cheese, feta cheese, fresh basil, lemon juice, and ground pepper. Stir a couple more times and serve!
Prep Time: 10 minutes
Cooking Time: 10-15 minutes
1 package whole wheat pasta (penne, spiral, etc)
3 Italian, chicken sun dried tomato, or chicken pesto sausage, precooked & cut into chunks OR 1 cup cooked rotisserie chicken, shredded
12 ounces purchased pesto sauce
5 celery stalks, diced
1 onion, regular or red, diced
1 cup sun-dried tomatoes ( dried, not oil packed), chopped roughly
1/2 cup artichoke hearts, drained & chopped roughly
2 small/medium zucchini, cut in small chunks
1 yellow squash, cut in small chunks
2 tablespoons extra virgin olive oil
2-3 tablespoons parmesan cheese
2 tablespoons feta cheese
2 tablespoons fresh lemon juice
Handful of fresh basil leaves, chopped roughly
Fresh ground pepper to taste
Fill large pot with water, bring to a boil. Add pasta & cook according to package directions. While pasta is cooking, heat olive oil over medium heat in LARGE frying pan. Add onions and celery. Cook 3-4 minutes, then add zucchini and yellow squash. Cook 2-3 minutes then add sausage or chicken, sun dried tomatoes, and artichoke hearts. Continue cooking until heated through, about 5-6 more minutes.
When pasta is finished cooking, drain and add to a LARGE serving bowl. Toss with zucchini mixture and pesto sauce and give a good stir. Finish by sprinkling parmesan cheese, feta cheese, fresh basil, lemon juice, and ground pepper. Stir a couple more times and serve!
