Ingredients
4
4 servings
- •4 cups whole wheat pasta, cooked al dente
- •2 cups broccoli floret
- •2 cups yellow squash, quartered
- •2 cups cherry tomato
- •½ cup pesto
- •1 cup shredded mozzarella cheese, optional
- •fresh basil, to serve
Instructions
- Preheat oven to 350˚F (180˚C).
- Combine pasta, broccoli, yellow squash, cherry tomatoes, and pesto in freezer and oven safe baking tray.
- Sprinkle mozzarella cheese on top (optional).
- If freezing, cover baking tray with heavy duty foil or thick plastic wrap and store in the freezer for up to 3 months. When ready to enjoy, remove from freezer and let thaw.
- Bake uncovered for 10-15 minutes.
- Top with fresh basil and serve.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 898
- Carbohydrate: 141g
- Fat: 21g
- Fiber: 10g
- Protein: 36g
- Sugar: 11g
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Pesto Pasta
