Tuscan-Style Vegan Pesto Pasta
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Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4
Recipe by: Morningstar Farms®
This recipe has been tested and endorsed by Kellogg and Morningstar Farms.
Ingredients
| 6 ounces penne pasta |
| 1 medium yellow summer squash, halved lengthwise and sliced 1/4 inch thick (about 1 1/2 cups) |
| 1 medium zucchini, halved lengthwise and sliced 1/4 inch thick (about 1 1/2 cups) |
| 1 cup julienne-cut red bell pepper strips |
| 1/4 teaspoon crushed red pepper |
| 1 package (8 oz.) MorningStar Farms® Meal Starters™ Chik'n Strips |
| 1/2 cup vegan sun-dried tomato pesto or vegan basil pesto |
| 1 cup pitted black olives, halved |
| 1/3 cup vegetable broth |
| 1 cup grape tomatoes, halved |
| 2 tablespoons capers (optional) |
Directions
1. Cook pasta according to package directions, except add summer squash, zucchini and bell pepper during last 2 minutes of cooking. Drain.
2. Meanwhile, in large nonstick skillet cook and stir MORNINGSTAR FARMS MEAL STARTERS Chik'n Strips and pesto over medium heat for 3 to 4 minutes or until heated through. Stir in olives and broth. Heat through.
3. In large bowl toss together pasta mixture, chik'n strips mixture and tomatoes. Sprinkle with capers, if desired.
