This super quick and easy pasta dish is a new Spring and Summer favorite!
It’s gluten-free, vegan, packed with fresh veggies and soooo yummy!
It’s simply quickly boiled broccoli and asparagus tossed with a Lemony Spinach Pesto, your favorite gluten-free pasta and sun dried tomatoes.
This simple dish comes together in less than 30 minutes and is packed with flavor and goodness!
First, using the same boiling water that you’ll use to cook the pasta, you quickly boil the broccoli and asparagus for 1-2 minutes. This will both warm the veggies and cook them so they are tender but still crisp.
Remove them with a slotted spoon, set aside and cook the pasta in the same water.
While the pasta cooks, make the Lemony Spinach Pesto. This simple pesto is fresh tasting and so yummy!
All you need is fresh baby spinach, lemon juice and lemon zest, extra virgin olive oil (EVOO), lightly toasted pine nuts plus salt and pepper.
Pulse is all together in a food processor and that’s it! Creamy, fresh, zesty and delicious!
Plus isn’t the color great?
Then simply add the cooked hot pasta back to the sauce pan and mix with the pesto, broccoli, asparagus and sun dried tomatoes.
That’s it! And dinner is served!
Enjoy as is or add sauteed chicken or Parmesan cheese, feta or goat cheese depending on your tastes.
Hope you enjoy it as much as we do.
Scroll down for recipe and leave a comment if you try.