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Veggie Pesto Pasta Recipe

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This recipe for Veggie Pesto Pasta, by , is from Pots & Pans Cooking Club, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pots & Pans


1 Spaghetti Squash, cooked
1 Zucchini, cut into thin slices
2 cups broccoli, divided into bite-size pieces
1 red bell pepper, cut into small pieces
2 cloves garlic, minced
1 pound bulk Italian sausage
¼ to 1/3 cup prepared basil pesto
Salt & Pepper, to taste
Grated Parmesan cheese

Heat oven to 400 F. Slice squash in half lengthwise and scoop out seeds. Drizzle halves with the olive oil and season with salt. Place squash cut side down on baking sheet and roast until tender, 45-50 minutes. Alternately, place squash cut sides down in a microwave-safe baking dish. Microwave on high for about 12 minutes, or until you can easily pierce the squash with a fork. Let cool for about 15 minutes, or until squash is cool enough to handle. Use a fork to scrape out “spaghetti.”

Place sausage in a large skillet and brown over medium-high heat until cooked through.
Remove from skillet and set aside. Add olive oil to skillet. Once oil is hot, add zucchini, broccoli and bell pepper. (Other vegetables, such as green pepper, yellow squash, peas, or onions, can be added, whatever suits your taste.) Saute until tender. Add garlic and saute for another 30 seconds, just until garlic is fragrant. Remove from heat.

Add the sausage, spaghetti squash and pesto to the vegetables. Toss to combine. Halved cherry tomatoes could be added at this point.

Other proteins such as chicken, beef or tofu could be substituted for the sausage or omitted entirely for a vegetarian option.




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