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Garden Pasta Toss
- 2 pieces lemon garlic grilled chicken; sliced against the grain
- 1 tomato; diced
- 1 cup spinach
- 8 basil leaves; sliced thin
- 2/3 cup pesto
- 8 oz pappardelle
- 2 small zucchini; cut into ribbons
- Salt and pepper; as needed
- EVOO; as needed
In a large pot boil pasta until almost tender. While pasta cooks, use a vegetable peeler to make zucchini ribbons. When pasta is about one minute away from being done, add the zucchini ribbons and stir. Cook for an additional minute. Drain pasta and return to pot. Toss with the rest of the ingredients and enjoy! This can be served hot or cold.
Posted in: Courses, Entrees, Fall, From the Learning Center, Learning Center, Seasonal, Sides, Spring, Summer, Winter
