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Pesto Pasta Freezer Prep Dinner Bake

by Mercedes Sandoval featured in Vegetarian Meal Prep For The Week

Ingredients

for 4 servings

  • 4 cups
    whole wheat pasta, cooked al dente (800 g)
  • 2 cups
    broccoli floret (300 g)
  • 2 cups
    yellow squash, quartered (250 g)
  • 2 cups
    cherry tomato (400 g)
  • ½ cup
    pesto (115 g)
  • 1 cup
    shredded mozzarella cheese, optional (100 g)
  • fresh basil, to serve
    Calories 898
    Fat 21g
    Carbs 141g
    Fiber 10g
    Sugar 11g
    Protein 36g

Estimated values based on one serving size.

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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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