Sassy Pesto Pasta And Veggies

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb rotini pasta
• 2 tablespoons olive oil
• 1 onion, halved and sliced
• 1 green bell peppers or 1 red bell pepper, sliced into strips
• 2 -3 garlic cloves, minced
• 2 zucchini, halved and sliced
• 1 acorn squash (pre roasted works best) or 1 eggplant, peeled and diced (pre roasted works best)
• 1 teaspoon cajun seasoning
• 1 teaspoon salt
• 1 teaspoon lemon pepper
• 1/3 cup sun-dried tomato, cut into strips
• 1 cup pesto sauce
• 1/4 cup parmesan cheese
• 1/2 cup fresh mozzarella cheese, cubed
• 1/4 cup pumpkin seeds, roasted (optional)

Recipe

• 1 bake acorn squash in oven just until tender. if you are using eggplant, peel and cube the eggplant and toss with a bit of olive oil, roasting until slightly tender.
• 2 cook pasta al dente per package instructions.
• 3 saute in large skillet over medium to med.-high heat onion, pepper, and garlic about 4 minutes.
• 4 add zucchini, acorn squash or eggplant and saute until squash is lightly browned and onions are tender about 6 minutes.
• 5 lower heat to medium low.
• 6 add seasonings and sundried tomatoes and mix well.
• 7 add precooked pasta, pesto, parmesan cheese and mix well.
• 8 heat until well blended and pasta has absorbed some of the pesto, about 5 minutes.
• 9 add fresh mozzarella.
• 10 adjust spices to your personal taste.
• 11 buono gusto!