Pesto Pasta Bowl
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 dash Pepper, black 20 leaves Basil 1 dash Salt 2 stalk, medium (7-1/2" - 8" long) Broccoli, cooked 1 cup pieces Mushrooms, cooked 1 cup, chopped Onions, raw 1.50 cup, cubes Yams 0.20 cup Chickpeas (garbanzo beans) 4 tbsp Extra Virgin Olive Oil 1 serving Hass Avocado Fresh (1/2 of Avocado) 425 gram(s) Tubetti 1 serving Lemon juice - of half lemon, 1 Tablspoon (Atkins)
Roast the sweet potato and broccoli at 375 for 30 minutes.
While that's cooking saute the onions then add the mushrooms to the same pan.
Mix the garlic, basil, avocado, lemon juice and chickpeas in the food processor.
Slowly add in the EVOO.
Boil pasta according to package directions. Drain.
Mix the pesto with your still hot pasta.
Serve pasta with a portion of each of the vegetables.
Toss all the leftovers together for easy lunches.
Serving Size: Makes about 8 servings, plenty of leftovers for lunches.
While that's cooking saute the onions then add the mushrooms to the same pan.
Mix the garlic, basil, avocado, lemon juice and chickpeas in the food processor.
Slowly add in the EVOO.
Boil pasta according to package directions. Drain.
Mix the pesto with your still hot pasta.
Serve pasta with a portion of each of the vegetables.
Toss all the leftovers together for easy lunches.
Serving Size: Makes about 8 servings, plenty of leftovers for lunches.
Nutritional Info Amount Per Serving
- Calories: 328.1
- Total Fat: 9.7 g
- Cholesterol: 0.0 mg
- Sodium: 61.4 mg
- Total Carbs: 52.2 g
- Dietary Fiber: 5.5 g
- Protein: 10.1 g