Pasta with Pesto & Veggies & Antigal's Uno Malbec - Happy and YummyHappy and YummyMagnifying GlassClose search results

Step 1

Take pesto out of fridge, remove plastic inside cover and stir. Let it set out on counter to warm up while everything cooks.

Step 2

Start water for pasta; when it boils, add pasta and cook per package directions.

Step 3

Add 2 Tbsp olive oil, a heaping teaspoon of minced garlic and a shake or two of crushed red pepper to a large frying pan. Pour in 24 oz frozen mixed vegetables. Cover.

Step 4

Turn heat up to just above medium and let it go for maybe 5 minutes.

Step 5

Stir, replace top and turn heat down to medium or medium low until veggies are just cooked through (you want it to keep cooking

Step 6

slowly and not burn or stick to the pan). Once veggies are cooked through, remove top and turn down to low so they stay warm but don’t get mushy. And if they get burned, stuck or mushy it is really unlikely anyone will notice or care. The veggies are not the main attraction here (at least for most folks).

Step 7

Drain pasta (but do not rinse) and quickly pour into a serving bowl. Pour in ¾ of the pesto in the container; give it a couple quick stirs.

Step 8

Pour veggies on top and stir some more. If it looks like it needs more pesto, toss the rest in. If not, you’ve got enough pesto to throw on some veggies for dinner tomorrow night.

Step 9

Top with freshly grated Asiago cheese and serve!