Easy Penne Pesto Pasta With Vegetables (Hot Or Cold)
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 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)
Description
Easy Penne Pesto Pasta With Vegetables (Hot Or Cold) features a mix of peppers, zucchini, eggplant, mushrooms, and cherry tomatoes roasted until caramelized, tossed with al dente penne pasta. The dish is combined with a good-quality pesto and optionally some Greek yogurt for a bit of creaminess. Toasted pine nuts, crumbled feta cheese, and fresh mint are sprinkled on top to provide a contrast of crunch, saltiness, and herbaceous brightness.
The roasting process concentrates the vegetables' flavors and softens their texture, while the pesto's herbs and oil meld everything together. This pasta can be enjoyed warm as a simple main or side dish or served chilled as a refreshing salad at picnics or gatherings.
Serving suggestions include pairing it with chicken or fish, or using alternative grains like quinoa or couscous for variation. The recipe yields 3-4 servings for a lunch or 4-6 as a side dish.
The dish stores well covered in the refrigerator for up to five days, though it's best eaten within three. For portable lunches, pack components separately and add pine nuts, feta, and mint just before serving to maintain their texture and flavor.
Ingredients
- 3 pepper 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 tomato 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 pine nuts buy pre-toasted, or lightly toast in a dry frying pan, shaking every now and again, toasted
- 2.5 ounces feta cheese or to taste, crumbled
- ¼ cup mint or to taste, fresh
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.
Notes
- Use good-quality pesto, either store-bought or homemade, depending on preference.
- Penne pasta works well, but other pasta shapes like bow ties or macaroni can be used.
- To toast pine nuts, dry roast them in a pan, shaking frequently to prevent burning.
- Store the pasta salad in an airtight container in the refrigerator for up to 5 days, best within 3 days.
- Sprinkle pine nuts, feta, and mint just before serving or packing for lunch to keep them fresh.
- This dish can be served hot, warm, or cold, adaptable to seasons and meal types.
- For a grain alternative, substitute pasta with quinoa, brown rice, or couscous.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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