We are most definitely ‘pasta-people’ around here. Ask Jordan what is favorite all time meal would be and he might say something along the lines of ‘..some kind of pasta..with shrimp in it..‘
I would probably say the same.
Parker and Jolie first tasted spaghetti (HERE
), and then a little ravioli, tortellini soup (our favorite HERE
), penne.. and by far pesto-anything just might be their favorite.
For something quick to boot the appetite of the little birds, I always keep frozen filled pasta on hand and my favorite jar of pasta sauce in the pantry to throw together. Lately I’ve been adding a tablespoon or so of pre-made pesto to the marinara and they love love love it.
I stumbled upon this recipe last week while meal planning – boasting that it takes 20-minutes to make.
20 minutes to do anything in twin mom world (or any mom, really) is basically non-existent, so I was going to have to give it a spin. The picture looked delicious, anyway.
Lemon Pesto Pasta with Quick Roasted Tomatoes & Zucchini
1 lb whole wheat/whole grain pasta (I used farfalle)
1 large zucchini, sliced thin
1 pound cherry tomatoes (I use 2 containers of Cherubs
2 tablespoons olive oil
1/2 teaspoon garlic salt
1 1/2 teaspoons smoked paprika
3 cloves minced garlic
2/3 cup prepared pesto
2/3 cup crumbled feta cheese
Juice of 1 lemon
Fresh basil, rough chopped
Heat your broiler to HI. On a foil lined rimmed baking sheet toss the cherry tomatoes with 1 tablespoon of olive oil, garlic salt, and paprika. Broil on HI for 6 minutes, or until the cherries burst and are slightly charred. Remove from the oven, squeeze 1/2 of the lemon over the tomatoes, and allow to rest.
While the tomatoes ‘roast’, cook the pasta according to package directions. Drain.
Add remaining tablespoon of olive oil to a large skillet.
Add in the zucchini and sauté until softened – about 7 minutes. Add the minced garlic and cook until fragrant, about 2 minutes.
Pour in the cooked pasta and roasted tomatoes (don’t forget all the juices from the baking sheet!) and toss to combine.
Add the pesto, feta, and the remaining 1/2 lemon’s juice. Toss in the pan until well combined. Remove from heat and add the basil.
Although I often change a recipe up here and there, I still like to have printed or digital ‘recipe guidelines’ to go by when I’m cooking. I have even printed my own recipes a time or two. Really.
As with any new dish, I’m usually nervous about how Parker and Jolie will do. You know, have some nuggets on stand-by just in case.
But this super simple, and really quick meal hit the spot for these two.
Jolie gobbled her bowl. Like forget-the-forks let-me-use-my-hands, ma
Watching them eat with utensils is way too cute. Parker works so hard to get the pasta on her fork.
Jolie literally in the same moment.. gah. Killing me.
How was dinner, girls???
Thats exactly what they are saying.
And throwing grapes. And sneaking noods to the dog under the table.
Our Crazy Train was on cruise control this evening when dinner was on the table in under half an hour.
We loved this meal, and most definitely will be throwing it in the repeat pile!
This sounds and looks so good! Saving this for later!
If you like pasta with shrimp I highly, highly, HIGHLY recommend this recipe from Sunset Magazine!
It is to die for!!! It's not light on the calories, but so worth the indulgence!! You won't regret it. 🙂
If you like pasta with shrimp I highly, highly, HIGHLY recommend this recipe from Sunset Magazine:
It's not light on the calories, but so worth the indulgence! Enjoy! 🙂
PS, sorry if this is a double comment!
We LIVE for pesto. Putting it on the menu for next week. Thanks for the yummy food!
This looks amazing…. When you making it for me?? Bahahahahaha
HUGE HIT! My husband dubbed this the "best new recipe of the year" (which says something since I try at least one new recipe per week). We used wagon wheels pasta which was great for trapping the little feta pieces. Thanks for sharing!
6 Comments on WE EAT | Lemon Pesto Pasta