Leftover Green Sauce Pasta
A delicious and healthy way to use up leftover green sauce! This recipe transforms leftover pesto, chimichurri, or other green sauces into a flavorful and vibrant pasta dish.
Equipment
- 1 Large pot For boiling pasta
- 1 Large skillet For sauce and pasta
- 1 Colander To drain pasta
Ingredients
Pasta
- 1 pound pasta whole wheat or gluten-free
Green Sauce
- 1 cup leftover green sauce adjust to taste
Vegetables
- 1 cup chopped vegetables fresh or frozen
Optional Add-ins
- 0.25 cup grated Parmesan cheese for added flavor
- red pepper flakes to taste
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water.
- While the pasta is cooking, heat a large skillet over medium heat. Add the chopped vegetables and sauté until tender-crisp, about 5-7 minutes.
- Add the leftover green sauce to the skillet with the vegetables. Heat through gently. Add the cooked pasta to the skillet and toss to coat. If the sauce is too thick, add a little of the reserved pasta water to thin it out. Season with salt and pepper to taste. Serve immediately, garnished with grated Parmesan cheese and red pepper flakes, if desired.
Notes
Feel free to experiment with different types of pasta and vegetables. You can also add protein, such as grilled chicken or shrimp, to make it a more complete meal.