Vegetables & Pesto Pasta

By September 25, 2017 June 30th, 2020 Pasta/Rice

Full of flavour serve hot or cold

Ingredients

  • 1 cup pasta shells
  • ½ onion, chopped
  • ½ clove garlic, minced
  • ½ cup cherry tomatoes
  • ½ zucchini, grated
  • ½ cup corn kernels
  • ½ cup chopped red and green capsicum
  • 1 tablespoon basil pesto
  • 1 tablespoon, chopped fresh parsley
  • 1 tablespoon, chopped fresh basil
  • 1 tablespoon grated Parmesan cheese

Method

  • Cook pasta in boiling water (as per packet instructions) approx. 8-10 minutes
  • Drain and set aside
  • In same saucepan melt butter and add the onion and garlic, cook 1-2 minutes
  • Add the remainder of vegetables and cook for 2-3 minutes
  • Place tomatoes on a plate and heat for 1 minute in microwave. mash slightly with a fork
  • Toss the tomatoes into the vegetables and stir in basil pesto to gently coat the vegetables and pasta
  • Sprinkle with basil and parsley
  • Top with grated Parmesan cheese

   Serve hot or cold

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