HEALTHY PESTO PASTA WITH VEGETABLES
Steps:
- BOIL ORZO AND GREEN BEANS: In a medium pot, bring water with a tablespoon of salt to a boil. Add orzo and boil for 5 minutes. Add green beans. Continue boiling for about 5 more minutes until orzo is soft and beans are tender, but both should still have a bit of 'bite' (al dente). Drain well, then add back to pot.
- FINISH THE DISH: Add chopped spinach to orzo in pot and toss well until slightly wilted. Add tomatoes, pesto and enough oil to achieve the consistency you like. Season with salt and pepper to taste. And mix in a squeeze of lemon or lime juice if you like. Transfer to a serving bowl. Garnish with goat cheese and/or Parmesan cheese. Serve immediately or at room temperature.
Nutrition Facts : Carbohydrate 33 g, Protein 7 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 422 mg, Fiber 3 g, Sugar 3 g, Calories 235 kcal, ServingSize 1 serving
15 MINUTE GRILLED VEGGIES WITH PESTO
There's nothing quite like learning how to cook vegetables on the grill. The smoky flavor isn't the only good thing, grilled veggies are easy and healthy. Try our 15 Minute Grilled Veggies with Pesto!
Provided by Sweet Basil
Categories 100 Family Favorite Easy Healthy Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Heat the grill to high heat.
- Place the pine nuts in a pan over medium heat, swirling the pan occasionally until the pine nuts are toasted. Remove to a plate.
- Prepare the veggies and place on a large cookie sheet. Add a drizzle of olive oil all over the veggies, a sprinkle of salt (we prefer Kosher salt for grilling) and a dash of pepper. Toss to coat.
- Add the veggies to the grill being careful to not drop any between the grates.
- Turn the grill to medium heat and cook for 1-2 minutes, and flip.
- Cook for an additional 2-3 minutes or until tender.
- Remove from the grill and place on a large serving platter.
- Drizzle with pesto and pine nuts and extra salt and pepper if needed.
- Serve immediately
Nutrition Facts : ServingSize 1 Cup, Calories 108 kcal, Carbohydrate 8 g, Protein 4 g, Fat 8 g, SaturatedFat 1 g, Sodium 10 mg, Fiber 2 g, Sugar 5 g
PESTO VEGETABLE PIZZA
My family loves pizza, but we rarely have it delivered since I created this fresh and flavorful version. Always a winner in my house, it is a fast and delicious meal that even my young son looks forward to. --Kate Selner of Lino Lakes, Minnesota.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 450°. Place crust on an ungreased 12-in. pizza pan. Rub cut side of garlic cloves over crust; discard garlic. Spread pesto over crust. Top with spinach, mushrooms, yellow pepper, tomatoes and basil. Sprinkle with cheeses and oregano. , Bake until pizza is heated through and cheese is melted, 10-15 minutes.
Nutrition Facts : Calories 310 calories, Fat 15g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 707mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein. Diabetic Exchanges
PESTO ROASTED VEGGIES
These Pesto Roasted Vegetables are easy to make and unbelievably delicious! They make the perfect side dish to compliment pasta, steak, or your favorite Italian dish.
Provided by Kimber
Categories Side Dish
Number Of Ingredients 6
Steps:
- Chop vegetables and place in a large bowl and mix to combine.
- Add pesto and stir until vegetables are evenly coated.
- Spread in a single layer on a large baking sheet. Bake at 425˚F for 15-18 minutes or until vegetables are tender.
- Remove from oven and serve warm. Enjoy!
Nutrition Facts : ServingSize 0.5 cup, Calories 92 kcal, Carbohydrate 9 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 147 mg, Fiber 3 g, Sugar 4 g
PESTO VEGETABLES
The flavors of summer can be yours year-round with this flavor-packed side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 5
Number Of Ingredients 3
Steps:
- Cook and drain vegetables as directed on package.
- Toss vegetables and pesto. Sprinkle with cheese.
Nutrition Facts : Calories 120, Carbohydrate 6 g, Cholesterol 5 mg, Fat 1, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 220 mg
PESTO CHICKEN RECIPE WITH VEGETABLES
One-pan chicken pesto and vegetables makes the perfect weeknight meal in 20 minutes! I recommend homemade pesto for this recipe, but you can totally use store-bought pesto for a shortcut if you need to.
Provided by Suzy Karadsheh
Categories Main Course
Number Of Ingredients 13
Steps:
- Pat chicken breast cutlets dry and season with salt and pepper on both sides. (Boneless skinless chicken breasts can be used, simply cut them in half horizontally so that you have thinner pieces. Watch the video to see how I do this).
- In large cast iron skillet, heat a little bit of extra virgin olive oil (about 2 tbsp) until shimmering but not smoking in a cast iron skillet. Add chicken to the heated skillet and cook over medium-high heat for 2 to 3 minutes on each side, turning over once. Remove from the skillet and set aside for now.
- If needed, add a little bit more extra virgin olive oil to the skillet. Add zucchini, bell peppers, onion, and grape tomatoes. Season with kosher salt and black pepper. Cook for 6 to 7 minutes or so, tossing occasionally, until the veggies have softened.
- In a small bowl or glass measuring cup, mix together the basil pesto and cream.
- Add the chicken back to the skillet. Pour the pesto and cream mixture in. Reduce the heat to medium-low and cook for a minute or so.
- Remove the skillet from the heat, add lemon juice and lemon zest. Add pine nuts and fresh basil for garnish. Serve hot with your favorite grain or plain orzo pasta.
Nutrition Facts : Calories 245.8 kcal, Carbohydrate 4.6 g, Protein 25.7 g, Fat 13.3 g, SaturatedFat 4.6 g, Cholesterol 91.8 mg, Sodium 269.2 mg, Fiber 1.1 g, Sugar 2.5 g, ServingSize 1 serving
PESTO
This easy, beautiful pesto recipe is absolutely bursting with fresh herby flavour.
Provided by Jamie Oliver
Categories Sauces Jamie's Dinners Vegetables Italian Sauces & condiments
Time 5m
Yield 4
Number Of Ingredients 6
Steps:
- Peel the garlic, then pound in a pestle and mortar with a pinch of sea salt.
- Pick, roughly chop and add the basil leaves, then bash to a paste (or pulse in a food processor).
- Add the pine nuts (very lightly toast first, if you like) to the mixture and pound again, then stir in half the Parmesan.
- Drizzle in some oil - you need just enough to bind the sauce and get it to an oozy consistency.
- Add most of the remaining cheese, then season to perfection with salt and black pepper. Have a taste, and keep adding a bit more cheese or oil until you are happy with the taste and consistency.
- Add a squeeze of lemon juice at the end to give it a little twang, if you like, but it's not essential.
Nutrition Facts : Calories 97 calories, Fat 8.8 g fat, SaturatedFat 1.6 g saturated fat, Protein 3.5 g protein, Carbohydrate 0.8 g carbohydrate, Sugar 0.2 g sugar, Sodium 0.6 g salt, Fiber 0.1 g fibre
EASY PESTO CHICKEN AND VEGETABLES
This Easy Pesto Chicken and Vegetables meal prep is super fast and easy, and holds up well in the fridge for tasty lunches all week!
Provided by Beth - Budget Bytes
Categories Dinner Lunch Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Chop the bell pepper, yellow squash, and zucchini, and slice the red onion. I like to make different shapes for each vegetable, but aim to make the pieces all around the same size.
- Cube the chicken breasts into ½-inch pieces.
- Add the cooking oil to a large skillet and heat over medium-high. Once the skillet and oil are very hot, add the chicken and sauté until the chicken pieces are opaque (3-5 minutes - the chicken will continue to cook as you add vegetables).
- Add the green beans to the skillet and sauté for 1-2 minutes more, or just until thawed.
- Add the bell pepper and red onion to the skillet. Sauté for 1-2 minutes more. If water is beginning to pool in the skillet, turn the heat up slightly. It should be hot enough that the water released from the vegetables evaporates quickly.
- Add the yellow squash and zucchini to the skillet and continue to sauté 2-3 minutes more, or just until the squash softens slightly.
- Turn the heat off, add the pesto to the skillet, and stir until everything is coated. Give the vegetables a taste and add salt, pepper, or more pesto if desired. Top with a light sprinkle of Parmesan just before serving.
Nutrition Facts : ServingSize 1.5 cups, Calories 369.33 kcal, Carbohydrate 11.68 g, Protein 36.8 g, Fat 19.2 g, Sodium 423.15 mg, Fiber 3.43 g
BASIL PESTO PASTA WITH GRILLED VEGETABLES
This dish is an easy way to turn grilled vegetables into a satisfying meal, thanks to hearty whole-grain pasta and a quick homemade pesto.
Provided by Sara Haas, RDN
Categories Healthy Grilled Squash Recipes
Time 45m
Number Of Ingredients 14
Steps:
- Preheat grill to medium-high. Bring a large pot of water to a boil. Combine basil, Parmesan, walnuts, garlic, 1/4 tsp. salt, and 1/8 tsp. pepper in a food processor; pulse until finely chopped. Slowly pour 1/4 cup oil through the feed tube; continue processing until the mixture is smooth. Transfer to a medium bowl and set aside.
- Combine portobellos, bell peppers, squash, scallions, and the remaining 2 Tbsp. oil, 1/4 tsp. salt, and 1/8 tsp. pepper in a large bowl; toss to coat.
- Oil the grill grates (see Tip). Grill the vegetables until tender and lightly charred, 6 to 8 minutes per side. Remove from the grill and coarsely chop.
- Cook pasta according to package directions. Add zucchini "noodles" to the pasta during the last 2 minutes of cooking. Reserve 1/2 cup pasta water before draining. Drain the pasta and zoodles and place in a large bowl.
- Whisk 1/4 cup of the reserved pasta water into the pesto. Pour over the pasta and toss to coat, adding more reserved pasta water if needed to loosen the sauce. Add the grilled vegetables and beans; toss to coat well.
Nutrition Facts : Calories 434 calories, Carbohydrate 37 g, Cholesterol 4 mg, Fat 29 g, Fiber 8 g, Protein 12 g, SaturatedFat 4 g, Sodium 411 mg, Sugar 8 g
PESTO ROASTED VEGETABLES RECIPE
This pesto roasted vegetables recipe makes it so easy to cook roasted vegetables with lashings of flavour and a wonderfully rich texture
Provided by Jessica Dady
Yield Serves: 4
Number Of Ingredients 6
Steps:
- Toss the courgettes, pepper, leek and aubergine in the pesto with the olive oil and season well.
- Roast in a preheated oven at 200°C (400°F, gas mark 6) for 20-30 mins.
Nutrition Facts : @context https, Calories 114 Kcal, Sugar 7.4 g, Fat 7.6 g, SaturatedFat 1.2 g, Sodium 0.04 g, Protein 3.2 g, Carbohydrate 8.5 g
WARM PESTO ROAST VEG
A great accompaniment to pasta, make ahead and take some to work to spruce up your lunch
Provided by Good Food team
Categories Dinner, Side dish, Snack, Supper, Vegetable
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 230C/fan 210C/gas 8. Rub the sliced veg with the oil, garlic, salt and black pepper, then place in a roasting tin in an even layer. Roast for 30 mins until golden and soft.
- Allow to cool slightly, then tip into a large bowl. Mix with the basil pesto, spinach leaves and toasted pine nuts, then serve.
Nutrition Facts : Calories 306 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 29 grams sugar, Fiber 10 grams fiber, Protein 10 grams protein, Sodium 0.32 milligram of sodium
ROOT VEGETABLES BAKED IN PESTO SAUCE
A great idea for a quick lunch or dinner. Rich in fiber.
Provided by ALLEYCAT26
Categories Side Dish Vegetables
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place vegetables in a 2 quart casserole dish.
- In a blender or food processor combine dill, parsley, garlic, basil and olive oil; blend to a smooth paste. Pour over vegetables. Cover dish with aluminum foil.
- Bake in preheated oven for 40 minutes, or until vegetables are tender.
Nutrition Facts : Calories 304 calories, Carbohydrate 50.4 g, Fat 10.6 g, Fiber 9.3 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 52.1 mg, Sugar 9 g
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- For the Pesto: (skip this step if using store-bought pesto) Place garlic a food processor or blender and pulse until roughly chopped. Then add the basil, hemp seeds, lemon juice, salt, and pulse into a rough paste. Turn on the food processor, and drizzle in the olive oil through the opening in the lid of the food processor. If your food processor doesn’t have an opening add the olive oil to the container with the rest of the ingredients and let the food processor run until you reach your desired consistency. Depending on the size of your food processor, you may have to scrape down the sides of the food processor.
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- Remove the veggie tray from the oven and add the drained and dry white beans directly on to the tray, and toss together to warm the beans through. Add 2 tablespoons freshly squeezed lemon juice and a bit more salt and pepper (I add about 1 teaspoon salt and 1/2 teaspoon pepper, but add to personal preference.) and toss again. Set aside.
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