This Easy Skillet Pesto Pasta is the easiest dish I’ve ever thrown together. I admit I’ve been a bit of a skillet snob this Winter. I love making a dish on top of the stove by throwing a bunch of things together. I went to make dinner one night and when I opened my chicken, I was masked with a smell I had never smelt before. It was the first time I knew instantly that I had bought a bad package of chicken. I had to quickly throw together a quick dinner with not much left in the pantry since it was the day before I usually grocery shop. My husband laughs because he says I’m such a planned person when something that when something comes up (like that bad chicken) I’m all thrown off! I had a a zucchini, pasta, an onion, left over Kale Pesto, some frozen veggies, stewed tomatoes, and parmesan cheese. So the brain went to work and I thought the perfect name for this dish was Easy Skillet Pesto Pasta because it was just that. EASY!
I don’t know why I never thought of pasta and pesto together. I’m sure it’s a very common combination for any family. I’ve always stayed away from Pesto because of the fact that it’s always so high in fat due to the oil in it. I never thought to make it myself and try to cut down on the fat. I did some research and low and behold I found a healthy alternative and made it even healthier by cutting the oil in half by using half water and half oil. I promise it doesn’t lack in flavor. I always have a jar of my Kale Pesto in the refrigerator or the freezer. I had to add some kind of veggie in their because I’m a nut like that and I need to offset pasta with veggies for my kids.
- 4 oz of bow tie pasta (or any pasta of your choice)
- 1 zucchini, diced
- ½ onion, diced
- ¼ cup of pesto
- 1 tbsp. of butter or 2 tbsp of olive oil
- Fresh parmesan cheese
- Cook pasta according to the package directions. Set aside.
- In a skillet heat the butter, when it's almost melted swirl it around and add the onion, sauté for a few minutes. Add the zucchini and continue to sauté until it's tender to the fork.
- Add the pasta to the skillet and top with the pesto. Stir everything together to heat through.
- Place the pasta in bowls and top with freshly grated parmesan.
I have to say I’ve made this dish a few times, a few different ways. The second time I made it I used spaghetti and instead of the zucchini I threw in a can of diced tomatoes. I want to say this gave it even more flavor because the diced tomatoes had basil and oregano in them. The next time I make it I’m going to try throwing in some frozen peas. Isn’t the option of pesto endless??
Don’t forget to check out the rest of Weekday Suppers for this week.
Tuesday – Crustless Greek Spinach Pie by Palatable Pastime
Wednesday – Fresh Pea Soup and Grilled Cheese Supreme by Cindy’s Recipes and Writings
Thursday – Skillet Chicken with Spinach and Avocado by Rants From My Crazy Kitchen
Friday – Pasta with Leeks and Bacon by The Redhead Baker