Kitchenability Blog
06.29.2016
Quick and Easy Roasted Veggies & Pesto Pasta Dinner
This is seriously the easiest pasta dinner ever!
So, being a mom now, I legit feel like I am racing against the clock and I cook when Eleanor sleeps. So, the other night, I made this easy pasta dinner and it was great! It’s a pesto pasta topped with roasted veggies (I used cremini mushrooms and asparagus).
Seriously, I didn’t even use homemade pesto…. Yes, I know what you are thinking, “What the hell, Nisa? Aren’t you a chef?” Well, give me a break, okay? We all have moments of not wanting to get really fancy in the kitchen. I did find a great jarred pesto that I like, especially for in-a-pinch dinners with a baby!
This meal took no time to put together, and was delicious and healthy. When you don’t have a massive basil bush, olive oil, overly expensive pine nuts, and Parmesan cheese at your fingertips, here is the next best thing.
- ½ box spaghetti
- ½ jar Classico jarred pesto
- 1 pint cremini mushrooms
- 1 bunch asparagus
- 1-2 Tbsp olive oil
- Salt and pepper to taste
- 1½ tsp Italian seasoning
- Preheat oven to 400℉.
- Cut mushrooms in fourths, and cut the asparagus into bite-sized pieces. Place the veggies in a Ziploc bag and add olive oil, salt, pepper and Italian seasoning. Seal the bag well and then shake till veggies are fully coated.
- Place coated veggies on a sheet tray lined with aluminum foil (this helps with clean up!) and place in the oven for about 20 minutes.
- Boil water. (Make sure you add about 2 Tbsp of salt to the water. This helps a lot! I love to cook the pasta in salty water. Make sure it’s almost ocean water-like.) Cook until al dente ("to the bite").
- Once done, drain and place pasta back in the pot.
- Add in the pesto from the jar (Give me a break -- I am a mom now! I actually always keep two jars on hand now for dinners like this.)
- Add in the roasted veggies, mix very well and serve immediately.
- Top with cheese if you want and pray your baby has slept through the whole meal! If so, give yourself a pat on the back.
- Enjoy!
Photo: Nisa Burns Cochran
