Wolfpack Pasta Recipe

If you read my Bachelorette Premier Party post (if not, go read it quickly and then come right back here), I talked about making meals together on Monday nights with my girlfriends. When the Bachelor/Bachelorette was not on, they were often times referred to as Wolfpack Mondays. Why Wolfpack Mondays? Honestly, the movie The Hangover came out during this period and we were slightly obsessed with it, to the point of knowing the whole movie almost word for word. Therefore we started referring to our group of friends as the Wolfpack. 

The core of the wolfpack consisted of three ladies, LV (Lauren), Bee (Brittany) and KMK (myself). We jokingly made up Wolfpack Rules, but really they are not a joke, because these are things you should really take seriously and follow. Some examples include:

                  WPR58- If offered, always choose a biscuit over toast at breakfast.
                  WPR21- Never pass up an outlet.
                  WPR102- Sometimes you have to cover AND hover. 
                  WPR8- If you're cute, it's not creepy.

Lauren and Bee wanted me to remember these so much that one of my wedding gifts was a Jenga game, where every game piece had a different rule or quote on it. We all live in different cities/states now, but I sure miss these ladies and think about them everyday whether or not we talk!

Us at our finest. 
One of our favorite go to meals, that we all still make to this day is Wolfpack Pasta. I think it came about from having an excess of pasta noodles and produce from Costco. This pasta dish is SUPER easy to make and feeds a crowd. If you are wanting to do more than just apps and serts for your Bachelorette Premier Party this would be a great option! Or maybe you do not know what you are going to make for dinner next, then try this recipe! No matter when you make it, it is always good!

Wolfpack Pasta

Serves  6-8

1 box bowtie pasta
1 jar of your favorite pesto
2 tbsp. olive oil
1 onion
2 zucchini
1  large bell pepper (red or yellow)
8 oz. mushrooms
1 can artichoke hearts (drained)
1 cup cherry tomatoes
1/2 lb. chicken breasts (optional)

Heat large pan over medium heat. Bring large pot of salted water to a boil. 

Dice and chop all veggies into small bit sized pieces that are all similar in size.

Cook pasta according to directions, drain and set aside. DO NOT rinse.

Put on tablespoon of olive oil into pan and saute onion, zucchini and bell peppers. Cook for approximately 5 minutes, until veggies are cooked but still crisp. Remove veggies from pan and set aside. 

Add remaining olive oil to pan and saute the mushrooms, artichoke hearts and tomatoes, until just cooked.

*If you are wanting chicken, place the remaining veggies with the others on a plate and cook diced up chicken breasts*

Put everything, including noodles into the pan and pour the jar of pesto sauce over the ingredients. Stir until everything is coated and cook for an additional three-five minutes to make sure everything is heated through. Enjoy! 
Successfully dice without tears. Winning. 

Handy dandy way to cut peppers.
Make four slices straight down and then chop off the bottom.
No need for seeding. 

Feel free to not discriminate and use any color of bell pepper you wish. 

Try to keep all of your veggie bites the same size. 

Please use crimini mushrooms.
The only place white mushrooms belong are in a poorly lit salad bar.

If you do not have cherry tomatoes,  feel free to sub in Romas or another kind.
You will want to see them first though. 

Artichokes packed in water are preferable.
You will get enough oil in the pesto sauce. 

You can sub in your favorite shape of pasta.
Lauren always preferred bow tie because it was the most fun. 

Be careful your pasta water doesn't boil over!

Veggie saute, round one. 

Veggie saute, round two. 

The starchiness will help with sauce stick. 

Use your favorite jar of pesto.
There are lots of yummy options.
Or be super fancy and make your own. 

Toss everything together in the pan and cook until heated.