Easy Pesto Pasta

I am a fan of easy, healthy dinners especially when everything fits in one bowl. This pasta dish tastes amazing and is so simple to throw together. It hardly counts as a recipe, but we'll pretend it's one anyway.

Easy Pesto Pasta with Vegetables

Ingredients:

olive oil
2 packets of Knorr pesto sauce
1 box of noodles, your choice
1-2 squash
1-2 zucchini
frozen broccoli florets
*chicken breasts (optional)
Parmesan and/or Feta cheese to top

I <3 Cheese

Directions:

1. Prepare chicken if desired. We like buying the thin sliced breasts and cooking them on the George Foreman Grill. Boil noodles. Start cooking pesto sauce according to packet directions (basically, whisk with olive oil).

2. Quarter squash and zucchini and cut into slices. In a large stock pot (if you want to conserve dishes) or deep pan, pour 1-2 Tbsp of olive oil and saute veggies. Microwave frozen broccoli florets and add to the pot. Vegetable amounts vary based on individual preferences, so add as much as you would like.

3. When chicken is cooked, cut into bite-sized pieces and add to veggie mixture. Drain noodles when they finish and add to large stockpot as well. Lastly, pour pesto sauce over everything and toss thoroughly.

4. Serve and top with Feta or Parmesan cheese.