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Pesto Pasta Freezer Prep Dinner Bake

from the video Vegetarian Meal Prep For The Week ▶︎

by Mercedes Sandoval

Ingredients

for 4 servings

  • 4 cups (800 g) whole wheat pasta, cooked al dente
  • 2 cups (300 g) broccoli floret
  • 2 cups (250 g) yellow squash, quartered
  • 2 cups (400 g) cherry tomato
  • ½ cup (115 g) pesto
  • 1 cup (100 g) shredded mozzarella cheese, optional
  • fresh basil, to serve

Preparation

  1. Preheat oven to 350˚F (180˚C).
  2. Combine pasta, broccoli, yellow squash, cherry tomatoes, and pesto in freezer and oven safe baking tray.
  3. Sprinkle mozzarella cheese on top (optional).
  4. If freezing, cover baking tray with heavy duty foil or thick plastic wrap and store in the freezer for up to 3 months. When ready to enjoy, remove from freezer and let thaw.
  5. Bake uncovered for 10-15 minutes.
  6. Top with fresh basil and serve.
  7. Enjoy!
 
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