A classic recipe with a little healthy twist and homemade pesto! And even better; it is also possible vegan! The vegan option can be found in the notes.
35golive oil(I used 20 g oil and added pasta water to make it lower in fat)
instructions
Boil water and cook the pasta
Cut the chicken fillet, onion, zucchini and tomatoes into pieces.
Fry the chicken fillet together with the onion and season to taste. Add the tomatoes and zucchini. Lastly, add the spinach.
In the meantime, blend all the ingredients for the pesto in a blender. Add salt and pepper for more flavour.
Add the pesto and vegetables to the pasta.
Serve with Parmesan and pine nuts if preferred.
notes
Seasoning: salt, black pepper, onion powder, paprika powder, a little bit cayenne pepper. Vegan option: remove the chicken and cheese, use vegan pesto and add some more salt and onion powder.