Easy Penne Pesto Pasta (Vegetarian)
The Vegetarian Penne Pesto Pasta is my go-to recipe whenever I find myself short on time or not in the mood for a complicated meal. It's a delightful dish that's both quick and easy to prepare, and the abundance of vegetables in it leaves you feeling fantastic. Besides, the combination of pasta and cheese is the sort of thing that is universally accepted as delicious! Moreover, this simple recipe is ideal for solo cooking but can be effortlessly scaled up to cater to a larger gathering.
Ingredients
- 160 g penne pasta
- 10 cherry tomatoes halved
- ½ bell pepper diced
- 2 spring onions finely chopped
- 2 garlic cloves finely chopped
- 80 g frozen peas
- 3 tablespoon basil pesto
- 30 g cheddar or parmesan grated
- 40 g spinach, watercress or rocket, or a mixture to serve
Instructions
- Cook pasta as per packet instructions, making sure keeping it al dente.
- In the meantime, heat a tablespoon of oil in a frying pan. Add the spring oniion, garlic, bell pepper and peas, and fry for 5-6 minutes until starting to soften but still retail quite a bit of crunch.
- When pasta is about 2 minutes away from being done, add cherry tomatoes to your vegetables and stir.
- Drain your pasta and tip into the pan with vegetables. Add pesto and stir until everything is covered.
- Serve on a bed of greens (spinach, watercress, rocket etc.) topped with cheese.
Video
Notes
TOP TIP: if you are using a freshly made pesto in this recipe, transfer your pasta and veggies to a large bowl first, then mix in the pesto. A hot pan will make your homemade pesto turn an unpleasant dark colour, losing all the vibrancy.
Nutrition
Calories: 513kcalCarbohydrates: 75gProtein: 19gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 17mgSodium: 344mgPotassium: 692mgFiber: 7gSugar: 9gVitamin A: 4252IUVitamin C: 82mgCalcium: 214mgIron: 3mg
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