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Pesto Pasta Toss Recipe

This pesto pasta toss is one of my go-to meals. It is SO easy, and also so versatile! Swap out any of the veggies you don’t like for ones that you do. Add other veggies. Switch the meat you use, etc. The possibilities are endless!

I often use zucchini, and I’ve done variations with cauliflower, or brussels sprouts too. Really, it’s more of a template than a recipe. While I prefer it hot, it’s also really good served cold like a pasta salad. Perfect for summer get-togethers!

[Note, this post may contain affiliate links. There’s also a printable version at the end of the post!]

A super easy, healthy, and delicious dinner recipe that is also really versatile! Pasta, veggies, pesto, and meat come together to make a yummy and satisfying meal.

Pesto Pasta Toss Recipe

Ingredients:

  • 1 onion, cut into 1-2 inch slices
  • 3 bell peppers, cut into 1-2 inch slices
  • 1 bunch of asparagus, cut into 2 inch sections
  • 6oz button mushrooms, quartered
  • 1lb cooked meat, cut into bite-size pieces. (I usually use plain baked chicken, but I used pre-cooked chicken sausage this time.)
  • ½ box of pasta (I use Barilla Plus)
  • ½ cup pesto (I didn’t measure it, but this should be pretty close to what I did)

I make this in a BIG pot. This one from Calphalon is my absolute favorite! It’s wide, the lid fits great, and the non-stick has held up really, really well. Check it out if you need one!

Directions:

  1. Heat a little bit of olive oil in a big pot on medium heat. Add the onions and cook until they start to soften. Feel free to add minced garlic at this point, if you like!
  2. Add the rest of the veggies, except the mushrooms, and cook until crisp-tender.
  3. Boil water for the pasta in a separate pot while the veggies cook. Cook your pasta according to the directions on the box.
  4. Add the meat and mushrooms to the pot of veggies, and cook a few more minutes, until mushrooms are soft and the meat is heated through.
  5. When the pasta is done, drain it and then add it to the pot.
  6. Add the pesto, stir, and dig in! (Serves roughly 4-5)

(A note: You can totally use spaghetti squash in this in place of pasta!)

Let me know how you like it!

I love to hear from you if you make one of my recipes. Leave a comment and tell me how it turned out!

And if you want more recipe inspiration, you can find my other recipes on my Recipe Page!

 

Pesto Pasta Toss Recipe

A super easy and healthy pasta dinner that is really versatile too!

  • 1 onion (cut into 1-2 inch slices)
  • 3 bell peppers (cut into 1-2 inch slices)
  • 1 bunch of asparagus (cut into 2 inch sections)
  • 6 oz button mushrooms (quartered)
  • 1 lb cooked meat (cut into bite-size pieces. (I usually use plain baked chicken, but I used pre-cooked chicken sausage this time.))
  • ½ box of pasta (I use Barilla Plus)
  • ½ cup pesto (I didn't measure it, but this should be pretty close to what I did)
  1. Heat a little bit of olive oil in a big pot on medium heat. Add the onions and cook until they start to soften. Feel free to add minced garlic at this point, if you like!
  2. Add the rest of the veggies, except the mushrooms, and cook until crisp-tender.
  3. Boil water for the pasta in a separate pot while the veggies cook. Cook your pasta according to the directions on the box.
  4. Add the meat and mushrooms to the pot of veggies, and cook a few more minutes, until mushrooms are soft and the meat is heated through.
  5. When the pasta is done, drain it and then add it to the pot.
  6. Add the pesto, stir, and dig in! (Serves roughly 4-5)

(A note: You can totally use spaghetti squash in this in place of pasta!)

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