Pesto Pasta with Vegetables

Ingredients:

  • 1 box or about 4 cups pasta, cooked and drained
  • 2 tablespoons to ½ cup pesto (see Spinach Pesto recipe) or your favorite dressing, to taste
  • 2 cup fresh, frozen, or canned vegetables, chopped (ex. tomato, carrot, bell pepper, or corn)
  • 12 – 15 oz of your favorite protein (ex. Canned chicken, turkey, tofu, canned beans)
  • 4 cheese sticks, grated or sliced
  • lemon juice to taste

Directions:

  1. Wash hands with soap and warm water.
  2. In a medium bowl, combine all ingredients. Serve hot or cold. 

*If using canned vegetables, drain and rinse vegetables before adding to the dish. If using frozen vegetables, follow package directions for thawing and cooking vegetables, before adding to the dish. If using canned protein, drain and rinse before adding to the dish.

Nutrition Facts (Per Serving):

Calories, 540; Carbohydrate, 56 g; Protein, 41 g; Total Fat, 16 g; Saturated Fat, 3 g; Trans Fat, 0 g; Cholesterol, 50 mg; Fiber, 5 g; Total Sugars, 4 g; Sodium, 1050 mg; Calcium, 307 mg; Folate, 112 mcg; Iron, 4 mg.

Makes about 4 servings.

The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.

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Pesto Pasta with Vegetables

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Pesto Pasta with Vegetables
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Lunch
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Ingredients

  • 1 box or about 4 cups pasta, cooked and drained
  • 2 tablespoons to ½ cup pesto (see Spinach Pesto recipe) or your favorite dressing, to taste
  • 2 cup fresh, frozen, or canned vegetables, chopped (ex. tomato, carrot, bell pepper, or corn)
  • 12 – 15 oz of your favorite protein (ex. Canned chicken, turkey, tofu, canned beans)
  • 4 cheese sticks, grated or sliced
  • lemon juice to taste

Directions

  1. Wash hands with soap and warm water.
  2. In a medium bowl, combine all ingredients. Serve hot or cold. 

*If using canned vegetables, drain and rinse vegetables before adding to the dish. If using frozen vegetables, follow package directions for thawing and cooking vegetables, before adding to the dish. If using canned protein, drain and rinse before adding to the dish.

Nutrition Facts (Per Serving)

Calories, 540; Carbohydrate, 56 g; Protein, 41 g; Total Fat, 16 g; Saturated Fat, 3 g; Trans Fat, 0 g; Cholesterol, 50 mg; Fiber, 5 g; Total Sugars, 4 g; Sodium, 1050 mg; Calcium, 307 mg; Folate, 112 mcg; Iron, 4 mg.

Makes about 4 servings.

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