Nourished By Nutrition

Summer Vegetable Pesto Pasta

Name: Summer Vegetable Pesto Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 cup fresh basil; ¼ – ⅓ cup prepared basil pesto; ½ teaspoon sea salt; 2 tablespoons hemp seeds; 2 tablespoons fresh-squeezed lemon; 8 ounces short pasta; ½ tablespoons olive oil; ¼ teaspoon salt; 1 bell pepper, seeded and chopped; 1 small zucchini, halved and sliced; freshly ground black pepper; 1 ½ tablespoons nutritional yeast; 1 small yellow summer squash, halved and sliced; 1 clove garlic; 1 cup cherry tomatoes, halved; ¼ cup olive oil; ½ yellow onion sliced

This summer vegetable pesto pasta recipe is loaded zucchini, summer squash, tomatoes, and bell peppers. A light and healthy summer pasta in less than 30 min. Feel free to use the recipe included for homemade pesto or save some time and use your favorite store-bought pesto.

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30 min

TOTAL TIME

467

CALORIES

$2.37

PER SERVING