Every student knows it: pasta pesto, the ultimate quick and budget-friendly dish
But what if we gave this classic a healthy upgrade? With this healthier version, you’ll have a nutritious meal on the table in no time – perfect for busy days!
Ingredients (for 2 servings):
- 200 grams whole-grain pasta
- 3 tablespoons pesto (store-bought)
- 1 zucchini
- A handful of cherry tomatoes
- 1 tablespoon olive oil
- A pinch of salt and pepper
Instructions:
- Cook the pasta: Bring water to a boil, add a pinch of salt, and cook the pasta according to the package instructions. Drain.
- Pan-fry the vegetables briefly: Heat the olive oil in a pan and sauté the zucchini and cherry tomatoes for 5 minutes until soft.
- Mix everything together: Stir the pesto into the warm pasta and add the sautéed vegetables. Season with salt and pepper to taste.
- Serve: Divide onto plates and enjoy!
Tip: Got some leftover cheese in the fridge? Grate a little on top for extra flavor. Budget-friendly, quick, healthy, and delicious!