Leftover vegetables from last nights dinner? Chop them up, get creative, and make a pasta dish! :) I had some whole wheat farfalle in my pantry, and some leftover fresh veggies in my fridge. I had a taste for some pesto. So I put all three together, and came out with this delicious whole wheat veggie farfalle!
Ingredients:
whole wheat farfalle
asparagus, petite carrots, corn on the cob, red bell pepper (all vegetables purchased at fresh52 farmers market)3 tbsp garlic oil
1 jar of pesto sauce
seasonings: salt, fresh ground pepper, garlic powder, lemon zest
Directions:
Boil water (with a pinch of salt and olive oil) cook farfalle til' al dente and drain
Dice all veggies and set aside
Meanwhile, coat pan with garlic oil and saute veggies
Add farfalle and pesto sauce stir together
Season to taste
Top with galaxy vegan parmesan cheese (optional)
Enjoy!
