There’s nothing better than a meal that comes together in less than 15 minutes, am I right?
This super simple meatless dish not only hits a ton of food groups, but creates minimal mess making it a perfect weeknight meal.
I’m so happy to spring produce are in full swing and that summer produce is just around the corner (I don’t know about you but I literally wait all year for peaches, cherries, pineapples, watermelons…I could go on forever). For some reason I find spring and summer produce makes meal time SO much easier.
Maybe because it’s so easy to grill up alongside everything else and just throw into the dish! Which is exactly what I did with this dinner.
It’s balanced, filling and came together in minutes – which as I’m sure you all know by now, is basically all I look for in a dish. You can also toss in some chicken for any meat lovers in your house – it’s truly a meal that can satisfy everyone.
- 2 9oz. packages of whole wheat 3 cheese tortellini I like Buitoni
- 2 large bunches of spinach
- 3-4 garlic cloves
- 1/3-1/2 cup fresh parmesan cheese
- Olive oil
- 2 cups fresh asparagus spears, washed
- 2 cups fresh green beans, washed
- 2 small zucchinis, washed, sliced and halved
- 1/4 tsp. salt
- Optional topping: additional shaved parmesan
- Put a large pot of water on the stove over medium-high heat
- Once water is boiling, add tortellini and cook 8-10 minutes (or according to package instructions)
- Meanwhile, while pasta is boiling, place spinach, garlic and parmesan in a food processor and blend
- Stream olive oil in while still processing until pesto has desired consistency (more for a thinner consistency, less for a thicker)
- When pasta is done, drain, add back to the pot it was cooked in and toss with pesto
- Drizzle more olive oil into a sauté pan over medium heat and add asparagus, green beans, zucchini and salt, sautéing the vegetables until just soft
- Toss with the pesto-covered pasta
- Serve and top with additional shaved parmesan if desired