Ingredients
minced garlic
roasted red peppers (from a jar)
fresh spinach
zucchini
sliced mushrooms
1 can petite diced tomatoes
2 cups grated parmesan
olive oil
elbow pasta
fresh grated mozzarella
Preparation
Saute minced garlic, roasted red peppers, fresh spinach, zucchini, and mushrooms. Add in can of petite diced tomatoes. In a blender, blend 2 cups fresh basil, 2 garlic cloves, 1/4 cup of grated parmesan and add olive oil as you blend into a pesto sauce. Cook pasta al dente and add to vegetables. Add the pesto sauce and top with fresh mozzarella.
