Loaded Pesto Pasta Skillet

 


1 lb. short pasta

1 tsp salt

2 cups broccoli florets

1 tbsp extra virgin olive oil

1 small yellow squash,k cut into thin half moons

1 small zucchini, cut into thin half moons

1 red bell pepper, thinly sliced

3/4 cup store bought or homemade pesto

1 tsp pepper 

Optional: 1 lb. cooked, peeled shrimp OR 14 ounces smoked Kielbasa sliced

Parmesan cheese for topping


Bring a large pot of salted water to a boil.  Cook pasta according to package directions.  In the last 3 minutes of the pasta cooking, add the broccoli florets to the pasta and water. When the 3 minutes are up, reserve ½ cup of cooking water and drain the rest in a colander.


Meanwhile, heat extra virgin olive oil in a large skillet over medium high heat. 


If you are adding kielbasa slices, add them with the squash, zucchini and red bell pepper to the skillet.  Cook together for 5-7 minutes or until the veggies and kielbasa start to brown.


If adding shrimp, add squash, zucchini and red bell pepper to the skillet.  Cook together for 5-7 minutes or until the veggies brown.  Add cooked shrimp and cook another 1-2 minutes.


Combine drained pasta with broccoli and the cooked veggies into the pasta pot.  Add pesto and pepper and stir to combine. Add a tablespoon at a time of hot pasta water to thin pesto out if needed


Top with Parmesan cheese.



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