Vegetable Pasta
  • 1/2 package of rotelle
  • 1 zucchini chopped
  • 1 can of diced tomatoes
  • 1 cup of carrots chopped
  • 1 shallot ( large) diced
  • 3 cloves of garlic diced
  • 1 heaping tablespoon of pesto
  • 1/4 cup chicken stock
  • 1 tablespoon of butter ( can be omitted if you are watching your intake, I like how creamy it makes the dish)
  1. In a pan heat approx 1 tablespoon of olive oil. Cook garlic and shallots until soft. Add carrots and saute for approx 5-6 minutes on a medium heat covered ( to cook the carrots faster) add zucchini, let cook for an additional 5 minutes. Then add your diced tomatoes, pesto and chicken stock. Simmer on low heat for 5-6 minutes. Add butter and salt and pepper to taste at this stage. ( I really don't like to tell people how much salt to use sorry if you need exact- I probably used 1 teaspoon of salt and cracked pepper) Once your pasta is cooked. Add to sauce and give it 1-2 minutes for noodles to absorb the sauce and serve.