what kate ate

what you’ll need

for the pesto (same recipe as the flatbread)

• 2 cups spinach, roughly chopped
• 2 cups basil, roughly chopped
• 1 clove garlic, roughly chopped
• 2 tbsp lemon juice (or about 1/2 a lemon)
• 1/2 tsp each of s&p
• 1/4 cup olive oil
• 1/4 cup parmesan cheese (fresh or shake parm)

for the rest of the pasta

• 1/2 yellow onion, diced small
• 4 oz (1/2 small package) sliced baby bella mushrooms, chopped
• 1 tbsp olive oil
• 10oz protein pasta
• handful of cherry tomatoes, halved or quartered

instructions

1. In a saucepan, cook noodles according to package.
2. While you’re waiting for them to cook, make the pesto: just throw all the pesto ingredients into a blender and process until you have a consistent green sludge.
3. Remove the noodles from the pot and set aside.
4. In the same pot, warm up the tbsp of olive oil.
5. Toss the onion and mushroom and saute until the onions are translucent and the mushrooms are soft.
6. Return the noodles to the pot with the pesto and the cherry tomatoes and mix to incorporate.
7. Tada! Pretty simple really- now top with meat or more cheese or leave it vegetarian to enjoy!

macros (estimate) & notes