Creamy Pesto Pasta
This St. Patrick's Day, treat yourself to a pot of gold at the end of the rainbow with this Light & Easy Creamy Pesto Pasta! Made with a combination of fresh zucchini, spinach and Parmesan cheese, this pesto sauce is bursting with flavor and complemented by a touch of yogurt or cottage cheese for a high protein creamy texture.
Equipment
- Food Processor
Ingredients
- 1 box whole wheat pasta I use the Barilla brand, cooked
- 1/4 cup pasta water reserved from boiling your pasta
- 1-2 tablespoons butter or olive oil
- 6 oz zucchini steamed (I use the sliced, frozen zucchini in a bag)
- 6 oz chopped spinach steamed or frozen in a bag
- 1/2 cup cottage cheese or yogurt
- 3 tablespoons pesto paste or pesto sauce
- 1/4 cup parmesan cheese
- 1/4 cup sliced almonds optional
Instructions
- In the food processor, blend the zucchini, spinach, pesto paste or sauce and cottage cheese or yogurt.
- After draining your pasta, warm up the blended sauce on the stove with the butter and reserved pasta water, just until warmed and the butter is melted.
- Add back the cooked pasta and mix until combined.
- Mix in the parmesan cheese and almonds, if desired. Serve and enjoy!
Notes
- Add meatballs, ground beef, or any plant based protein to create a wholesome meal.
- Store the pasta for up to 2 weeks in the fridge in an airtight container.
- Blend the sauce and freeze in an airtight container for up to 3 months. When ready, defrost and heat up per the steps above and add to fresh pasta.