Pasta & Leftover Veggies

Pasta & Leftover Veggies

Ingredients:

• Wholegrain or gluten-free pasta, 80 g

• Pasta water, 2-3 tbsp.

• Pesto, 1 tsp.

• Arugula, 1 handful

• Cherry tomatoes, 6-8

• Sun-dried tomatoes, 2

• Olive oil, 1 tbsp. / oil from sun-dried tomatoes

• (Nutritional yeast, 1 tbsp. for cheesy taste)

• (Garlic powder, 1/2 tsp.)

Instructions:

Cook pasta in salted water, reserving 2-3 tbsp of pasta water. Drain and toss with pesto, olive oil (or sun-dried tomato oil), arugula, halved cherry tomatoes, and chopped sun-dried tomatoes (patted dry from the oil brine). Add nutritional yeast and garlic powder if using. Mix well and serve.

Bon appétit! ❤️