Try this Penne with Spring Vegetables and Pesto recipe, or contribute your own.
Suggest a better description1. To make the pesto, put the basil, pine nuts, garlic, cheese and chilli in a food processor and blend until finely chopped. With the motor running, add the olive oil in a thin stream and process until well combined. Season to taste.
2. Line a large steamer with baking paper and punch with holes. Arrange the broccoli, mushrooms, carrot and asparagus in a single later on top and cover with a lid, Sit the steamer over a wok or saucepan of simmering water and steam for about 4-5 minutes, or until just cooked.
3. Meanwhile, cook the penne in a large saucepan of rapidly boiling salted water for 8-10 minutes, or until al dente. Drain well and return to the pan. Add the steamed vegetables, capsicum and pesto to the pasta and mix well. Serve hot or cold with extra cheese if desired.
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Serving Size: 1 Serving (281g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 567 | ||
Calories from Fat: 174 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.3g | 26 % | |
Saturated Fat 2.7g | 14 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 8.4g | ||
Cholesterol 97.8mg | 30 % | |
Sodium 177.6mg | 6 % | |
Potassium 748.4mg | 20 % | |
Total Carbohydrate 78.5g | 23 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 75g | ||
Protein 23.3g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 567
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