Pesto Veggie Pasta

Last year I was super busy with a little "homemade meal to go" business.  One of my favorite meals to cook and a best seller was Italian Stuffed Meatloaf w/ Pesto Veggie Pasta.  Although I am no longer calling it "fasting" I am still refraining from meat and so is my 13 year old son.  The best part about that is we both eat so many things we normally wouldn't.  He has been so adventuresome and I am so proud of him.  This pasta dish is his favorite meal.  It does lack protein so if you are a meat eater add some grilled chicken or shrimp to make it a really well balanced meal.  We eat mostly beans and nuts for protein but that would not have gone too well in this meal.

Pesto Veggie Pasta

1 lb. pasta, I used bow tie but it works great w/ penne too

4 tablespoons olive oil

1 container sliced mushrooms

1 or 2 large bunches of broccoli florets, you could use a bag of frozen

1 red bell pepper, sliced

1 purple onion, sliced

3 cloves garlic, chopped

Sea salt to taste

1/3 cup pesto

Parmesan cheese

Cook pasta al dente, drain.  Heat olive oil and add mushrooms, saute until they are tender.  Turn heat to medium, add broccoli and place lid on pot for 5 minutes.  Add remaining veggies and pesto and allow to cook until veggies are crisp tender.  It is important to this dish that nothing is mushy.  The vibrancy of the veggies is what makes it so good.  Add pasta to veggies, salt if needed, top with a little Parmesan and serve.