Recipe by Southern Fried Chica
My college roomie introduced me to pesto and I've been in love ever since. 2 kids later... I passed on this love to my 1st son through this super simplified dish. I really started using it when he was a toddler to add veggies to his diet (he's a notorious veggie hater) and now he's 10 and asks for it at least once a week. A person could get really imaginative with the meats and veggies or types of pesto (homemade would probably be great... but I haven't had time for that in at least 10 years!). To make the budget version, use regular ham, tomatoes, &and white shrooms instead. Sometimes I have added wine while sautéing the veggies. Riesling has been my favorite thus far.
- 1 (1/2 ounce) package pesto sauce mix (like Knorr)
- 1⁄2 cup water
- 1⁄4 cup extra virgin olive oil
- 1 (16 ounce) box pasta, of choice (we like tricolor rotini)
- 1 -2 medium zucchini, chopped
- 4 -8 ounces cremini mushrooms, sliced (baby portabella)
- 1⁄2 medium onion, chopped
- 2 -4 garlic cloves, diced
- 2 -3 plum tomatoes, chopped
- 2 -3 slices prosciutto ham, chopped
Directions See How It's Made
- Prepare pasta according to package directions.
- Prepare pesto sauce according to package directions.
- Using EVOO or cooking spray, saute the garlic and onions 1-2 minutes over medium heat.
- Add prosciutto and continue sautéing 1-2 minutes.
- Stir in zucchini and mushrooms, add tomatoes last. Stir occasionally and cook until veggies are tender.
- Add prosciutto and veggies to pasta. Pour pesto sauce over and stir everything together.