Healthy Summer Pasta with PAM #EasyCookingWithPam

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Pasta is a staple in our house with the kids generally favoring a traditional red sauce. Over the summer, thought I love to take advantage of all of the fresh vegetables from our local farmers market where I like to incorporate them into as many meals as possible. One of our favorites is a pasta pesto dish that is bursting with veggies such as eggplant, kale, fresh tomatoes, squash, and carrots.

#EasyCookingWithPam

To prep the dish, I spray a non-stick pan with PAM Cooking Spray. Personally, I love using the Original flavor but they also offer eight specially formulated non-stick cooking sprays such as Purely Olive Oil, Simply Coconut, and Let’s Grill, PAM® - offering a delicious and flavorful option for all meals. Another bonus is that all PAM sprays leave up to 99% less residue - making it your ally in the kitchen and allows you to save time during prep and clean up.

This makes for effortless cooking, and for this pasta dish adds a burst of flavor where the veggies never stick to the pan. A great recipe for the summer (and beyond), enhance your food this summer and make clean-up a breeze with PAM and their delicious non-cooking sprays.

Healthy Summer Pasta
Healthy Summer Pasta

Healthy Summer Pasta
Ingredients:
1 box of pasta of your choice (I usually use a whole-grain one)
3 cloves garlic, chopped
4-5 long carrots, cut up
1 zucchini and/or squash, cut up
1 red, yellow or orange pepper, cut up
1 pint of grape tomatoes, halved
1 bunch of kale, thick stems removed and leaves torn into bite-size pieces
3-4 sprigs of fresh basil, cut up (can be dry)
3-4 sprigs of sage, cut up (can be dry)
1/2 cup fresh pesto (see recipe here)
drizzle of PAM Cooking Spray
salt and pepper
parmesan cheese, optional

Directions:
Cook pasta as directed on the box. While the pasta is cooking, start preparing the vegetable medley. Using a non-stick pan, spray the PAM and then add in the tomatoes, garlic and kale. Keep on a low flame as you add in the remaining vegetables (carrots, peppers, squash, zucchini), fresh herbs and pesto. Cover and let cook for about 10 minutes, turning it periodically. When the pasta is done, add it to the veggie mixture and let cook together for about 10-15 minutes. Add in the parmesan cheese, salt and pepper and serve!

The beauty of this recipe is that you can add in a variety of veggies and add different spices (depending on your kids).

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“Disclosure: Compensation was provided by ConAgra via Mode Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of ConAgra.”

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