- 4 servings pasta
- asparagus, cut into 1-inch pieces
- 1 cup frozen peas
- 1 5-oz bag baby spinach
- 2 garlic cloves, minced
- 1/4 cup pesto
- black pepper
- Prepare pasta according to package directions.
- Heat olive oil in a large nonstick skillet over medium to medium-high heat. Add garlic and sauté for 1-2 minutes. Add asparagus and peas and cook until tender. Reduce heat to medium and add baby spinach leaves. Cook until spinach leaves are wilted and season with salt and pepper to taste.
- In a large bowl, combine cooked pasta with sautéed vegetables and 1/4 cup pesto.
- Serve and enjoy!