Happy St. Patrick’s Day!

If you’re like me and didn’t wear green, you can at least say you ate some green with this easy pasta recipe! 

Here’s what you’ll need {this makes one round 8” baking dish – or two meals for the two of us}…

• 1/2 Box of Spaghetti
• 2 Zucchini
• Jar of Pesto
• 1 1/4 cup of Shredded Cheese
• Optional: Pre-cooked chicken {I like this pasta with chicken but it could be left out if you wanted to save time.  My go to chicken is Italian Chicken: bake frozen tenderloins in Italian dressing at 175 for 4-5 hours}

And here’s how you make it.

1. Peel zucchini and slice to thin vertical slices.
2. Bring noodles to a boil.  Add zucchini to cook with noodles the last 2-3 minutes.
3. Drain noodles and zucchini. Move to mixing bowl. {I know, I know… your next food photographer, right?}
4. Add shredded chicken, pesto sauce, and 1 cup of cheese to noodles and zucchini. Mix together.
5. Pour into a baking dish {cheese on the counter not required}, cover with foil, and bake at 400 for 25 minutes. 
6. Remove from oven, sprinkle with remaining cheese, and bake for an additional 5 minutes, broiling on high for the last minute.
7. Let stand for 5 minutes, and serve!  {trust me, it tastes much better than it photographs}