1/2 cp toasted almonds; 2 garlic clv;1 cp spinach;1 cp basil;1/2 cp EEOV;1cp fresh parmesan
Sm eggplant, diced; Zucchini diced; Yellow squash diced; 1/2 red pepper diced; 1 tbsp EEOV; Nicoise olives (or Greek)
Pasta – 1 lb Rotini or Penne Pasta (whole wheat, reg, etc) – cook according to package directions. Pour into large bowl.
Pesto – Place the almonds, garlic, spinach, basil and olive oil in a food processor. Process.Pour mixture into a bowl and mix in the parmesan cheese.
Veggies – Heat the olive oil in a sauce pan. Add the veggies and sauté until veggies are softened. If you prefer sweeter veggies, let them go a little longer until they are lightly browned on the edges. Add the olives.
Add the pesto to the pasta and mix well. Add the veggies to the pasta, and enjoy! Can be served hot or cold.
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