Vegetarian Pesto Pasta

This dish will make a vegetarian meal on its own, or you can combine it with a roasted chicken from the deli.

Ingredients:

• 1 pound of whole wheat penne pasta
• 1 small jar, 8 ounces, of pesto sauce (or try my Easy Basil Pesto or Parsley Sunflower Pesto)
• 2 zucchini squash, sliced
• 1 package of frozen mixed vegetables with broccoli and carrots, slightly thawed
• 1 cup of grated Mozzarella cheese
• Italian bread crumbs

Preparation:
Cook the pasta in boiling water according to package directions.
During the last two minutes of cooking, add the zucchini.
Drain the pasta and zucchini.
In the pot, stir in the pesto and the frozen mixed vegetables.
Place in a baking dish and cover with the Mozzarella and a sprinkling of bread crumbs.
Place under the broiler for about 2-3 minutes, or just until the cheese begins to brown.
Watch it carefully, because it only takes a few seconds to go from brown to burned.




More great recipes are at my Sacramento Easy Meals Examiner website.

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