Arugula Pesto Pasta Meal Prep

Pasta of your choice is dressed with a quick homemade arugula pesto and tossed with zucchini, green peas, and broccoli. This vegan pasta dish tastes great chilled or hot.

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Course: Main Dish

Cuisine: American

Keyword: Meal Prep, Pasta

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: meals

Calories: 635kcal

Ingredients

8 ounces pasta gluten free, if needed
2 teaspoon avocado oil
2 cups sliced zucchini
2 cups frozen peas
4 cups broccoli florets steamed or roasted
8 tbs arugula pesto or more, if desired

Arugula Pesto (makes about 1 cup)

1 cup lightly toasted walnuts
2 cloves garlic
2 cups baby arugula
½ cup olive oil
2 teaspoon fresh squeeze lemon juice
¼ cup nutritional yeast
½ tsp salt
¼ teaspoon black pepper

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Instructions

Pasta

Cook pasta al dente, according to package instructions. Reserve ½ cup of cooking water and drain the rest.
While pasta is cooking, heat oil in large skillet over medium-high heat. Then add sliced zucchini and cook for 3-5 minutes until tender. Remove from heat and set aside.
Cook frozen peas according to package instructions.

Arugula Pesto

Place walnuts, garlic, arugula, nutritional yeast, salt, black pepper, and lemon juice in the bowl of a food processor fitted with thte blade. Pulse for a few seconds until walnuts are roughly chopped. With the food processor running, slowly pour in olive oil. Continue to process until mixture is well combined. Taste for seasoning and adjust with additional salt, pepper, or nutritional yeast to your preference.
In a large bowl, combine pasta, zucchini, green peas, broccoli, and arugula pesto. Add 2 tablespoons of reserved pasta water to moisten the miixture. Add additional pasta water asdesired, 1 tablespoon at a time. Add additional arugula pesto as desired. Serve pasta chilled, at room temperature, or hot.

Notes

WW Smart Points= Green:17 Blue:14 Purple:14

Nutrition for 1 out of 4 meals:

28g Protein | 62g Carbs | 34g Fat | 14.5g Fiber | 635 Calories

Nutrition