This healthy stir-fry type pasta recipe is a simple way to add more vegetables into the pasta-lovers diet without skimping on flavor.
1 box whole wheat pasta (any type works fine), cooked
1 Tbsp olive oil
2 cups asparagus, woody ends removed, and chopped in 2-inch segments
2 cups sugar snap peas or snow peas
1 cup zucchini, cut in half and sliced in 1/4” slices
½ cup pesto (or to taste) – see pesto recipe in the sauces/condiments section
1 large avocado, cut into bite-sized chunks
1/3 cup pine nuts (optional)
BOIL PASTA: Cook pasta according to manufacturers directions.
SAUTE VEGETABLES: Heat olive oil in a large pan over medium high heat for 1 minute. Add asparagus, pea pods, and zucchini and sautee, stirring often for 4 minutes or until crisp-tender and bright green.
COMBINE: In a large bowl (or in the pasta pot), add the pesto to the cooked and drained pasta and stir until it is well-coated. Add sauteed vegetables.
FINISH: When plated, top with avocado chunks and pine nuts.