Healthy Lunch – Pasta w/ Pesto and Veggies

16 Mar

Yesterday for lunch, I made a really good pasta dish. It probably took me about 10 minutes total to prepare and it was of course, healthy! You will see that I used mushrooms…AGAIN. Obviously, I had a bit of a mushroom surpluss this week (the only package I could find at our teeeny tiny little grocery store in town was the economy-sized one).

I work from home, but if you go into the office – it would be very easy to prepare this the night before or in the morning. If that’s impossible, it may be helpful for you to prepare all of the components on your day off in preparation for the week (i.e. cook the pasta, slice the mushrooms, slice the tomatoes, etc.) so that all you have to do in the morning is assemble.


  • Organic Brown Rice Spiral Pasta
  • Sliced baby bello mushrooms (you can actually buy these pre-sliced)
  • Extra Virgin Olive Oil (EVOO)
  • 2.5 tbsp basil pesto (I will post my recipe soon or, if you don’t want to make your own, try to find a local organic homemade pesto at your grocer and make sure that there are NO PROCESSED ingredients (should only be EVOO, pine nuts, basil, parmesan cheese, etc….REAL INGREDIENTS)
  • Chopped sundried tomatoes (I probably used about 6 of them) – I buy organic plain sundried tomatoes – not the ones in a can or jar, soaking in oil
  • 1 thick slice mozzarella cheese (leftover from paninis) – diced


Cook the pasta and drain (the rice pasta cooks in about 5 minutes). While pasta is cooking, saute the mushrooms in a small pan in about 1 tsp of EVOO with a pinch of salt for about 3-5 minutes until they are tender and sweating. After you drain pasta, add it back to the pot and then add the mushrooms, basil, tomatoes, and mozarella. Mix it up…done and done!


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