Pesto primavera

I was low on time and had a lot of vegetables in my refrigerator. This was quick, and easy to throw together. I'll definitely make it again.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oil and butter in saute pan. Dice peppers, zucchini, and red onion.

Step 2

While sauteing the vegetables, boil the pasta.

Step 3

Add Chicken stock to the vegetables for another 2 to 3 minutes until the stock becomes part of the pesto sauce.

Step 4

Add 2 tablespoons of Parmesan

Step 5

Plate pasta and the vegetables with pesto, use Parmesan to garnish