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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

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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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