I made this because it was my turn to cook and I wanted something that would come together in about 15 minutes, that felt healthy but still served up the carbs I wanted. This is what came together out of what we had in the pantry and I’ve made it again since then (without the prosciutto, it’s just as good!) I think it’s a great budget-friendly winter dinner.
4 to 6 oz dry whole wheat spaghetti
1 cup frozen broccoli
1 cup frozen green beans
1/4 cup pesto
1/2 cup halved cherry tomatoes or diced fresh tomato
2 slices prosciutto, thinly sliced (optional)
1 tbsp olive oil
1 tbsp chopped capers
1 tbsp freshly grated parmesan
salt and black pepper to taste
Bring a large pot of water to a rolling boil. Add in pasta and frozen vegetables. Allow to cook until pasta is al dente. Meanwhile, halve the cherry tomatoes, slice the prosciutto, if using, and finely mince a heaping tablespoon of capers so you end up with about a tablespoon.
Drain the pasta and return to your pan. Add in olive oil and pesto until it starts to become smooth and add in fresh cherry tomatoes, prosciutto and capers. Add a pinch of salt and freshly ground pepper, to taste. Top with freshly grated parmesan cheese and a few twists of black pepper.