recipes
Italian Tomato Spring Vegetable Pasta
A primavera style pasta served with shredded parmesan cheese.
serves 4
5 min prep
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ingredients
| 500g packet penne pasta 1 tablespoon olive oil 1 clove garlic, peeled and crushed 1 teaspoon finely chopped fresh red chilli 1 small zucchini, sliced 4-6 mushrooms, sliced ½ punnet cherry tomatoes ¼ cup Leggo's Pesto - Sundried Tomato 1 cup spinach leaves Shredded parmesan cheese for serving |
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instructions
step 1
Cook pasta following packet directions.
step 2
Heat oil in a frying pan, add garlic, chilli, zucchini and mushrooms. Cook for 3-4 minutes or until tender. Add cherry tomatoes and cook for 2-3 minutes or until heated through. Stir in spinach leaves and heat until leaves just begin to wilt.
step 3
Drain cooked pasta and return to hot saucepan. Add Leggo's Pesto and zucchini mixture, gently toss together until well combined. Spoon into dishes and serve with shredded parmesan cheese.
recipe tip
Grated mozzarella or ricotta cheese can be substituted for the parmesan.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 2260kJ (540Cal) | 1050kJ (251Cal) |
| Protein | 18.2g | 8.5g |
| Fat- Total | 11.0g | 5.1g |
| - Saturated | 2.6g | 1.2g |
| Carbohydrate | 88.1g | 40.9g |
| - Sugars | 2.1g | 1.0g |
| Dietary Fibre | 5.7g | 2.7g |
| Sodium | 291mg | 135mg |
| Potassium | 442mg | 205mg |
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Italian Tomato Spring Vegetable Pasta
Italian Tomato Spring Vegetable Pasta
A primavera style pasta served with shredded parmesan cheese.
ingredients
500g packet penne pasta
1 tablespoon olive oil
1 clove garlic, peeled and crushed
1 teaspoon finely chopped fresh red chilli
1 small zucchini, sliced
4-6 mushrooms, sliced
½ punnet cherry tomatoes
¼ cup Leggo's Pesto - Sundried Tomato
1 cup spinach leaves
Shredded parmesan cheese for serving
instructions
step 1
Cook pasta following packet directions.
step 2
Heat oil in a frying pan, add garlic, chilli, zucchini and mushrooms. Cook for 3-4 minutes or until tender. Add cherry tomatoes and cook for 2-3 minutes or until heated through. Stir in spinach leaves and heat until leaves just begin to wilt.
step 3
Drain cooked pasta and return to hot saucepan. Add Leggo's Pesto and zucchini mixture, gently toss together until well combined. Spoon into dishes and serve with shredded parmesan cheese.
serves 4 5 min prep recipe tip
Grated mozzarella or ricotta cheese can be substituted for the parmesan.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au