Vegetarian Pesto Pasta


Here is another easy school lunch idea. This time our inspiration is Italy. My kids do not really like pasta with a lot of sauce, so this dish is something they will eat without complaining. It is a good vegetarian dish.  Chicken or Shrimp would also make a nice addition.


300 g frozen spinach, thawed

3 cloves garlic, minced

1 tbsp pine nuts

2 tsp Italian seasoning

1/2 tsp pepper

1/4 cup extra-virgin olive oil

1/4 cup parmesan cheese, grated

4 tsp balsamic vinegar

About 5 cups fusilli/ spaghetti or any type of pasta, cooked

1 1/2 cup chicken or vegetable broth

1 red onion, sliced

1 yellow pepper, sliced

1 red pepper, sliced

2 Roma tomatoes, quartered


  1. Remove excess moisture from spinach.
  2. Puree spinach, garlic, pine nuts, seasoning and pepper until smooth.
  3. Pulse in 3 tbsp of oil, the vinegar and cheese. Set aside this pesto.
  4. Heat pan.  Add onions and cook for a few minutes.
  5. Add cooked pasta, pesto and broth. Simmer for a couple of minutes over heat.
  6. Toss in sliced peppers and tomatoes.  Cook for a few more minutes.
  7. Enjoy!



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