One of my favorite meal preps. And I’ll share the recipe here with you!
I made my own pesto because someone couldn’t have pine nuts but you can use store bought if you want. I used slivered almonds instead of traditional pine nuts. I served with with grilled chicken and it was a hit!
Ingredients (4-5 servings)
• 1 lb. penne pasta
• 1 ½ lb. chicken breast
• ¼ cup sun dried tomatoes in olive oil, sliced
• 2 zucchini
• 1 lb. Aspargus, trimmed
• Parmesan cheese to taste
• 1 cup basil leaves
• 2 Tbsp. Slivered almonds
• ¼ cup Parmesan, grated
• ¼-½ cup olive oil
• ¼ cup ice cold water
(I didn’t add garlic but you can use a clove)
Blend pesto ingredients. Gradually add water and olive oil. Don’t over blend or basil turns black.
Roast sliced zucchini and Asparagus in oven at 425 for 15 minutes. Season with garlic salt and pepper. Then slice Asparagus. Set aside.
Cook pasta in salted water, then add to pasta- zucchini, asparagus, sun dried tomatoes, fresh pesto, and some Parmesan. Top with chicken if desired.