Greenest pesto pasta with zucchini and arugula
This recipe is about as easy as weeknight dinners get and could not be more flavorful and satisfying. We love using a legume-based pasta like Tolerant Foods or Banza - they’re great sources of both protein and fiber, making for a high quality plant-based dinner. We like making a little extra and eating leftovers cold for lunch the next day (pesto pasta salad!)
Greenest pesto pasta with zucchini and arugula
serves 2-3
Ingredients
1 box Tolerant Food spirals or Banza
4 medium zucchinis (or 3 large)
1 tablespoon extra-virgin olive oil, more to taste
1/2 teaspoon fine sea salt
1/2 teaspoon garlic powder
1/4 cup pesto, store-bought (we love Gotham Greens) or homemade (we love this recipe)
freshly ground pepper
Pinch flaky sea salt
juice of 1/2 lemon, plus more to taste
3-4 handfuls of wild arugula
Directions
Preheat the oven to 425 degrees and line a sheet-pan with parchment paper for easier clean up.
Slice zucchini and/or summer squash into 1/2-inch half-moons (quarter moons for large zucchini). Toss with olive oil, fine sea salt, garlic powder and a few grinds of fresh pepper and arrange in an even layer on the sheet pan. Place in the oven and roast for 20-25 minutes, tossing once or twice.
While the zucchini roasts, prepare the pasta according to package instructions. Drain and drop pasta back in the now empty pot, along with the cooked zucchini. Toss with the pesto, lemon juice, a small pinch of flaky sea salt and a few grinds of fresh pepper and toss to coat. Add more pesto and lemon juice, if needed.
Add a few handfuls of arugula to the pot and toss to wilt slightly and coat with the pesto-lemon juice mixture. Enjoy immediately or serve cold the next day!