Smoothies are an ideal way to pack a ton of greens, veggies or fruit into one meal, but sometimes I’m not in the mood for smoothie! This pesto pasta dish allowed us to pack over 4 cups of arugula into a deliciously simple dinner.
I filled our food processor 1/2 way with arugula (you could use spinach or another green instead), 1/8 C grape seed oil, and 1/4 C almonds. After pureeing that mixture, I added another round of each ingredient, and adjusted the measurements to create a thick, creamy pesto.
I also chopped a large red pepper to add color, flavor & texture to the dish.
I simply added these ingredients to whole wheat pasta, and dinner was served! The leftover pesto was perfect on roasted vegetables the next day, and it would be a great way to add flavor to a sandwich or toast.
What’s your favorite way to pack veggies into a meal?