Summer Tomato Protein Pesto Pasta
As the sun shines bright and the days get longer, there’s nothing quite like a light, yet satisfying meal that celebrates the season’s freshest flavors. Today, I’m thrilled to share a recipe that’s not only packed with protein but is also gluten-free! This Summer Tomato Pesto Protein Pasta is a vibrant, nutritious, and delicious way to enjoy summer’s bounty while staying on track with your health goals. Try making this protein pasta with my homemade peso for the ultimate healthy home cooked meal.
This recipe makes 4-5 servings, depending on how hungry you are!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Why This Recipe Rocks:
- High in Protein: We’ve infused this dish with protein-packed ingredients to keep you feeling full and energized. Whether you’re an athlete or just someone looking to up your protein intake, this recipe has you covered.
- Gluten-Free Goodness: With a gluten-free pasta option and a homemade pesto, this dish is perfect for those with gluten sensitivities or anyone aiming for a healthier lifestyle.
- Seasonal Freshness: Summer tomatoes are at their peak flavor, making this the ideal time to enjoy their juicy sweetness. Coupled with a vibrant basil pesto, this dish is as fresh as it gets.
Ingredients
- 1 tbsp olive oil
- 1 zucchini, cut into quarters
- 14 oz mixed summer cherry tomatoes, cut into halves (about 2 cups)
- 8 oz. (1/2 lb.) chickpea spaghetti noodles - I used Banza
- 1/2 cup pesto (try my healthy homemade pesto!)
- 1/3 cup freshly grated Parmesan cheese, plus more for topping
- Salt & pepper to taste
How To Make It
- Bring a large pot of water to a boil to cook your pasta in.
- Once boiling, heat up a large wok or skillet over medium heat with the olive oil.
- Add your spaghetti to your pot of boiling water and your zucchini to the wok. Cook the zucchini for 8 minutes, stirring occasionally. Season with salt and pepper to taste.
- Add your tomatoes to the wok with the zucchini and cook for another 2 minutes.
- Your chickpea pasta should be cooked by now. Drain the noodles and add to your wok, along with the pesto, Parmesan cheese, & additional salt & pepper to taste. Stir until fully incorporated and the cheese is melted.
- Serve your pasta with extra Parmesan cheese, extra pesto, and grilled chicken or protein of choice if desired. Enjoy!
I love this meal because even though it’s pasta, it feels like a light dish and is very filling!
How To Store Leftovers
You can store your leftover protein pesto pasta in an air tight container in the fridge for up to 5 days. When you are ready to enjoy your leftovers, just pop them in the microwave for a minute or so.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
(adsbygoogle = window.adsbygoogle || []).push({});I hope this Summer Tomato Pesto Protein Pasta becomes a staple in your kitchen this season. It’s a vibrant, nutritious, and delicious way to enjoy summer’s bounty while staying on track with your health goals. Bon appétit!
Feel free to share your thoughts or variations on this recipe in the comments below. Happy cooking!
As the sun shines bright and the days get longer, there’s nothing quite like a light, yet satisfying meal that celebrates the season’s freshest flavors. Today, I’m thrilled to share a recipe that’s not only packed with protein but is also gluten-free! This Summer Tomato Pesto Protein Pasta is a vibrant, nutritious, and delicious way to enjoy summer’s bounty while staying on track with your health goals. Try making this protein pasta with my homemade peso for the ultimate healthy home cooked meal.
- 1 tbsp olive oil (organic, extra virgin)
- 1 zucchini (medium, cut into quarters)
- 14 oz cherry tomatoes (mixed summer cherry tomatoes, cut into halves, about 2 cups)
- 8 oz. spaghetti (1/2 lb of chickpea spaghetti noodles. I use the brand Banza)
- 1/2 cup pesto (try my healthy homemade pesto!)
- 1/3 cup Parmesan cheese (freshly grated, plus more for topping)
- salt (to taste)
- pepper (to taste)
- Bring a large pot of water to a boil to cook your pasta in.
- Once boiling, heat up a large wok or skillet over medium heat with the olive oil.
- Add your spaghetti to your pot of boiling water and your zucchini to the wok. Cook the zucchini for 8 minutes, stirring occasionally. Season with salt and pepper to taste.
- Add your tomatoes to the wok with the zucchini and cook for another 2 minutes.
- Your chickpea pasta should be cooked by now. Drain the noodles and add to your wok, along with the pesto, Parmesan cheese, & additional salt & pepper to taste. Stir until fully incorporated and the cheese is melted.
- Serve your pasta with extra Parmesan cheese, extra pesto, and grilled chicken or protein of choice if desired. Enjoy!
Servings 4
- Amount Per Serving
- Calories 394kcal
- % Daily Value *
- Total Fat 21.1g33%
- Saturated Fat 1.7g9%
- Cholesterol 5.8mg2%
- Sodium 169.8mg8%
- Total Carbohydrate 39.7g14%
- Dietary Fiber 9.7g39%
- Sugars 8.9g
- Protein 20g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and has slight rounding.