Pesto Pasta with Sun Dried Tomatoes

Friday, July 22, 2016

Serves 4

21 Day Fix containers (approx)- 2 yellow2 blue (pesto and cheese), 1/2 green


  • 8 ounces Delallo Organic Gemelli pasta (or other whole wheat pasta of your choice)
  • 1 pound asparagus, trimmed and cut into 1 inch pieces
  • 1 tbsps Extra Virgin Olive Oil
  • Salt and pepper to taste
  • 1/2 cup pesto
  • 1/3 cup julienned sun dried tomatoes in olive oil, drained
  • 1/2 cup shredded mozarella

Feel free to use additional veggies! Red onion and broccoli would go GREAT in this dish!
Add chicken breast or chopped, sauteed chicken cubes for a meat component. Would also go great with salmon.


  • In a large pot of boiling water, cook pasta according to package instructions; drain well
  • In a deep pan, sautee asparagus pieces in 1 tbsp EVOO until cooked through and lightly browned
  • Add pasta, sun dried tomatoes and pasta. Cook until heated through.
  • Add 3/4 of the shredded mozzarella and toss to combine. Turn off heat.
  • Serve with remaining shredded mozzarella on top.

**For reference Beachbody considers Pesto a blue as opposed to your tsps according to serving size on their website. See their recipe here: Basil Pesto

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