Vegan Kale Pesto Spring Primavera! is bursting with flavor, color, and deliciousness! Loads of vegetables, a healthy kale pesto, and easy to make. Happy spring!
Total Time
20min
2.0
3 Ratings
Author: Food Galley Gab
Servings:
4
Ingredients
•
1
lb
Fusilli Pasta
•
1
cup
Kale Pesto
•
1 1/2
cups
Broccoli Florets
•
3/4
cup
Broccolini
, diced
•
3/4
cup
Cherry Tomatoes
•
1/2
cup
Carrots
, cut
•
3/4
cup
Asparagus
, cut
•
1/2
Lemon
•
6
Fresh Basil Leaves
, chopped
•
to taste
Salt
•
to taste
Ground Black Pepper
•
as needed
Olive Oil
Cooking Instructions
1.
Heat a large pan with Olive Oil (as needed) over medium heat. Add the Carrots (1/2 cup) and Asparagus (3/4 cup), stirring occasionally for about 8 minutes.
2.
Add the Broccoli Florets (1 1/2 cups), Broccolini (3/4 cup), Cherry Tomatoes (3/4 cup), Salt (to taste) and Ground Black Pepper (to taste), and squeeze the Lemon (1/2) on top of the veggies, stir occasionally for about 5 minutes.
3.
Add the Fresh Basil Leaves (6) and stir for approximately 2 to 3 minutes more.
4.
Remove from heat. Pour Kale Pesto (1 cup) over your Fusilli Pasta (1 lb) and mix well. Pour the veggie mix from the pan over the pesto pasta and still well. Serve and enjoy!
Nutrition Per Serving
CALORIES
707
FAT
28.4 g
PROTEIN
20.2 g
CARBS
96.4 g
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