DirectionsStep1Cook the pasta al dente according to the package.Step2Meanwhile, heat a large skillet over medium heat. Spray with olive oil and add in the onions and zucchini.Step3Cook the veggies for 8-10 minutes until they start to soften. Turn off the heat and add in the peas.Step4Once the pasta is done cooking, drain and add to the skillet along with the Homemade Pesto Sauce and if desired pepper flakes.Step5Mix well and move to a large glass bowl. Sprinkle with cheese or nutritional yeast (if you desire) and cover.Step6Move the the fridge to chill completely, 1-3 hours. Toss together once more before servingIngredientsIngredients1 12-ounce boxPenne Pasta (or gluten free)add Olive Oil Spray1 Onion (chopped)1 Zucchini (sliced)½ cupPeas (frozen)½ cupHomemade Pesto Sauce (or store-bought)1 teaspoonPepper Flakes (optional)¼ cupNutritional Yeast (or shredded parmesan, optional)NutritionalNutritional93 Calories2.3 gTotal Fat18 mgCholesterol14 gCarbohydrate33 mgSodium3.5 gProteinFrom loseweightbyeating.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Low-Fat Vegan Pesto Pasta Salad (Gluten-free Option)
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