Easy Penne Pesto Pasta With Vegetables (Hot Or Cold)
User Reviews
5.0
24 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
4 (as a main, or 4-6 as a side)
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Calories
581 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian
Easy Penne Pesto Pasta With Vegetables (Hot Or Cold)
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If you’re looking for a pasta dish that can be enjoyed either hot as an easy, healthy dinner or cold as a pasta salad, I think you'll love this penne pesto pasta with veggies! Stuffed full of colourful roasted vegetables it's really easy to make, and perfect for making ahead for parties, BBQs and lunches!
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Ingredients
- 3 peppers chopped into small pieces 1-2cm (1 green, 1 yellow, 1 red if possible)
- 1 zucchini sliced and then quartered
- 1 eggplant chopped into small cubes, 1-2cm
- 7 ounces mushrooms chopped into small pieces 1-2 cm (around 4 medium mushrooms)
- 9 ounces cherry tomatoes halved
- olive oil for cooking
- 10.5 ounces penne pasta dried
- ⅔ cup pesto good quality store-bought or homemade
- 4 tablespoons Greek yogurt optional – for a little creaminess!
For sprinkling (optional but highly recommended)
- ¼ cup toasted pine nuts (buy pre-toasted, or lightly toast in a dry frying pan, shaking every now and again)
- 2.5 ounces crumbled Feta cheese or to taste
- ¼ cup fresh mint or to taste
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Instructions
- Preheat the oven to 430F / 220C.
- Line 2 to 3 large baking trays with baking paper and scatter all of the vegetables except the tomatoes over the baking trays in a single layer.
- Drizzle with a little olive oil, then toss well with your hands. Sprinkle with plenty of salt and pepper, then roast for 15 minutes.
- Add the tomatoes to the tray. Roast for another 15 to 20 minutes until slightly browned and caramelised.
- Meanwhile, cook the pasta according to the package instructions (8 to 10 minutes).
- Drain the pasta and add it to a large bowl. Add in the vegetables and stir through the pesto and yogurt (if using).
- Sprinkle with the pine nuts, feta and mint just before serving.
Equipments used:
Notes
- Pesto: I usually use a good quality supermarket pesto for quickness, but by all means make your own if you prefer. There's a recipe for pesto in this post for pesto orzo salad. This is the best option if you'd like to skip the nuts in the pesto, in case of an allergy or if you're making for a party or school lunch boxes, for instance.
- Pasta: I prefer penne for this vegetable pesto pasta, but use another type of pasta if you like e.g. bow ties, casareccia or even macaroni.
- Serving: Serve cold as a summer side dish or to take to a party, BBQ or picnic. Serve hot or cold as an easy midweek meal.
- Serve on the side with chicken, salmon (or other fish) if you like.
- Replace the pasta with quinoa, brown rice or couscous for a twist on the pasta version.
- Toasting the pine nuts: If you buy untoasted pine nuts, simply roast for a few minutes in a dry frying pan. Shake every now and again. Be careful to keep a close eye on them – they burn easily once they start to toast!
- Storage: This pasta salad keeps really well in the fridge for up to 5 days, although it's best eaten in the first 3 days. Simply store in an airtight container in the fridge or well covered in the bowl you made it in.
- Or if you prefer store it in separate glass lunch containers for grab-and-go make ahead lunches!
- Scatter over your pine nuts, feta, and mint just before serving, or just before you leave the house if you're packing it for a work or school lunch.
- Servings: Serves 3 – 4 as a lunch or 4 – 6 as a smaller side.
Nutrition Information
Show Details
Calories
581kcal
(29%)
Carbohydrates
78g
(26%)
Protein
19g
(38%)
Fat
23g
(35%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Monounsaturated Fat
2g
Cholesterol
4mg
(1%)
Sodium
416mg
(17%)
Potassium
1097mg
(31%)
Fiber
10g
(40%)
Sugar
14g
(28%)
Vitamin A
1722IU
(34%)
Vitamin C
100mg
(111%)
Calcium
143mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4(as a main, or 4-6 as a side)
Amount Per Serving
Calories 581 kcal
% Daily Value*
| Calories | 581kcal | 29% |
| Carbohydrates | 78g | 26% |
| Protein | 19g | 38% |
| Fat | 23g | 35% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 4mg | 1% |
| Sodium | 416mg | 17% |
| Potassium | 1097mg | 23% |
| Fiber | 10g | 40% |
| Sugar | 14g | 28% |
| Vitamin A | 1722IU | 34% |
| Vitamin C | 100mg | 111% |
| Calcium | 143mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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