This easy pesto pasta dish is ready in under 30 minutes!
I was so excited when I went to the grocery store today and found that they had so much more food in stock. Something I always took for granted up until this point.
Luckily the grocery store by me has had a fair amount of fruits and vegetables the last week or so. Today I was happy to find they had pasta again!
I’m the type of person that usually goes to the grocery store multiple times a week. It’s not because I enjoy it, it’s more so because I need to buy things for the blog.
It’s gotten to the point that I know a lot of the workers, they’ve been working there for years.
Even before all of this happened I had a huge appreciation for the cashiers and other workers at the grocery store. I’ve seen people be so rude to them! Most of the time it’s for things out of their control.
A huge pet peeve of mine is rude people. I always try to kill it with kindness. 🙂
Now back to the recipe…I cheated and bought pesto that was already made. Yes, homemade would be better but I was trying to make this a quick recipe.
The first thing I did was started roasting the vegetables. I cut up the zucchini, red pepper and red onion. They were all vegetables I had on hand.
My noodles were boiling away at the same time as the vegetables roasting. While all of that was happening I was cutting my cherry tomatoes in half.
I drained the noodles, then sprayed the pan with olive oil spray. I started cooking the cherry tomatoes for 5 minutes, then added minced garlic.
By this time the vegetables were done roasting. I added the pesto to the tomatoes, then the pasta and finally the vegetables. I stirred it all together and dinner was served!
Yield: 6 servings (7 points per serving with blue, green and purple)
- 8 oz. medium shells
- 1 zucchini, cut into bite size pieces
- 1 red pepper, cut into bite size pieces
- 1/2 red onion, cut into bite size pieces
- 10 oz. cherry tomatoes
- 1 clove garlic, minced
- 1/4 cup pesto
- Salt and pepper, to taste
Preheat oven to 400 degrees F.
Cook pasta according to the directions on the box, then drain.
Put zucchini, red pepper and red onion on a baking sheet. Spray with olive oil spray and season with salt and pepper. Put in the oven for 15 minutes, stirring half way through.
Cut the cherry tomatoes in half. Add them to a heated pan sprayed with olive oil spray. Cook for 5 minutes, then add the minced garlic. Let cook for 1 minute, then add the pesto.
Stir in the pasta and the roasted vegetables. Add salt and pepper if necessary. Enjoy!
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!