| 7 | 25 | 386 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 6 |
| 500 gm | Pasta, whole wheat, dry |
| 1 cup slices | Zucchini |
| 1 cup chopped | Red bell pepper |
| 1/2 small | Red onion (sliced) |
| 1 package (227g) | Cremini (Italian) mushroom (sliced) |
| 2 tbsp | Extra virgin olive oil |
| 2 tbsp | Basil pesto (see my recipe) |
Cook pasta as per package instructions. Choose organic, whole grains like spelt, rice, or wheat for a healthier choice.
In a pan, over medium-low heat, warm your olive oil. Add onion and cook until soft. Add the remaining vegetables one by one and saute until desired texture.
See my recipe for Pesto in my cookbook.
Toss pasta, vegetables and pesto in a large bowl until well combined.
Bon apetit!
| Grain | 3.2 |
| Vegetables | 1.7 |
