Sassy Pesto Pasta and Veggies

Ingredients

• 1 lb rotini pasta
• 2 tablespoons olive oil
• 1 onion, halved and sliced
• 1 green bell pepper or red bell pepper, sliced into strips
• 2-3 garlic cloves, minced
• 2 zucchini, halved and sliced
• 1 acorn squash or 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)

Directions

1. 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. 2

   Cook pasta al dente per package instructions.

3. 3

   Saute in large skillet over medium to med.-high heat onion, pepper, and garlic about 4 minutes.

4. 4

   Add zucchini, acorn squash or eggplant and saute until squash is lightly browned and onions are tender about 6 minutes.

5. 5

   Lower heat to medium low.

6. 6

   Add seasonings and sundried tomatoes and mix well.

7. 7

   Add precooked pasta, pesto, parmesan cheese and mix well.

8. 8

   Heat until well blended and pasta has absorbed some of the pesto, about 5 minutes.

9. 9

   Add fresh mozzarella.

10. 10

    Adjust spices to your personal taste.

11. 11

    Buono Gusto!