What’s Cookin? Pesto Rotini

Hey all!

I wanted to share a new recipe that I made recently that I have been making in bulk and dividing up.

Pesto Rotini:


For the Ideal Protein Rotini, you can follow the directions on the package, but I like to cook mine longer in favor of less of an ale dente texture and instead a softer noodle.

Pesto Sauce:

1/3 cup Olive Oil

2 Cups fresh Basil

3 cloves of Garlic

Salt and Pepper to taste

Take all four ingredients and place it into your blender or food processor and pulse until smooth.

Servings: 10. Serving size: 1 tsp

Grilled Zucchini:

Set oven to 375 degrees and slice up 7 zucchinis and summer squash. Place on a lightly sprayed baking tray. Season with salt, pepper, and garlic and coat with olive oil spray. Bake for 25-30 minutes based on the level of desired doneness.


Combine 1 tsp pesto sauce, 1 packet IP Rotini and 1/2 cup Grilled Zucchini in a bowl. Serve hot or cold based on your preference (mine is hot). Enjoy!


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