NomEatNom - Whole Wheat Pasta with Rosemary and Mint Pesto

Need something to spice up your usual pasta routine??

No worries. I’ve got you covered. 🙂

Now, don’t get me wrong, I love a classic marinara. But, sometimes, my taste buds need something a little more adventurous.

So, when most recently feeling a little blasé about my usual go-to sauces, where did I turn?

Well, to two of my most beloved herbs, but of course: rosemary and mint!

I’m happy to report that my taste buds (and tummy!) were more than pleased.

Whole Wheat Pasta with Rosemary and Mint Pesto
(Serves 6 to 8)

Ingredients:

16 oz. whole wheat conchiglie (aka shell) pasta
1 T virgin coconut oil
2 zucchini, quartered and chopped
8 oz. mushrooms, sliced
10 oz. grape tomatoes, halved
Sea salt, according to taste
1 1/2 tsp. natural, all-purpose seasoning
20 Kalamata olives, pitted and chopped
1 batch Rosemary and Mint Pesto
Feta cheese (for sprinkling)

Boil the pasta in a large pot of water and/or yogurt whey until al dente. (I like to use a mixture of about half water and half whey; the whey gives the pasta a hint of creaminess, and you get an extra nutrient boost!)

While the pasta boils, heat the coconut oil in a large wok or skillet over medium-high heat. Add the vegetables and seasonings to the pan, and sauté until the veggies are tender. Remove the pan from the heat, and fold in the olives.

Once al dente, drain the pasta. Mix the vegetables into the pasta. Pour the Rosemary and Mint Pesto over the mixture, and stir until evenly coated.

Sprinkle each serving with a bit of Feta cheese.

Enjoy! 🙂