Tuscan-Style Vegan Pesto Pasta Recipe
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.
Description
Enjoy the bounty of summer with this entrée showcasing zucchini, yellow summer squash, red bell pepper, pesto and MorningStar Farms® Meal Starters™ Chik'n Strips.
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.
