Red Pesto and Vegetable Penne

May 10, 2023May 10, 20230 2
Red Pesto and Vegetable Penne: A Delicious Vegetarian Pasta Dish
in Pasta

Prep

15 min

Cook

15 min

Ready In

30 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

4 tablespoons olive oil
1 aubergine , cubed
1 red pepper , deseeded and chopped
1 orange bell pepper , deseeded and chopped
350 g dry penne pasta
3 tablespoons red pesto sauce
2 tablespoons rice vinegar
fresh ground black pepper
200 g feta cheese
basil leaves ( to garnish )

Nutrision Information

Servings Per Recipe
4
Calories
469
Sugar
7g
Fat
25g
Red Pesto and Vegetable Penne is a delicious vegetarian pasta dish that is perfect for any occasion. The dish consists of whole-wheat penne pasta, cubed aubergine, and chopped red and orange peppers that are cooked in olive oil and seasoned with red pesto sauce and rice vinegar. Crumbled feta cheese and fresh basil leaves are added to the dish for extra flavor. This dish is not only tasty but is also packed with nutrients making it a great option for a quick and healthy meal anytime of the day. Whether it's for a family dinner or a potluck party, this Red Pesto and Vegetable Penne dish is sure to impress.

Instructions

1.Cook the penne pasta according to package instructions.
2.In a large skillet or wok, heat the olive oil over medium heat.
3.Add the cubed aubergine and cook for 5-7 minutes or until golden brown.
4.Add the chopped red and orange peppers to the skillet and cook for an additional 5 minutes.
5.Add the cooked penne pasta to the skillet and stir in the red pesto sauce and rice vinegar.
6.Season with fresh ground black pepper to taste.
7.Crumble the feta cheese over the top of the pasta mixture.
8.Garnish with fresh basil leaves and serve immediately.

PROS

This Red Pesto and Vegetable Penne is a vegetarian pasta dish that is quick and easy to prepare.

It can be customized by adding other vegetables or omitting the cheese for a vegan option.

It is a great option for a weeknight dinner or as a make-ahead dish for lunch.

This dish can be enjoyed warm or cold and is perfect for leftovers.

CONS

This dish is relatively high in fat due to the use of olive oil and feta cheese, so it should be enjoyed in moderation as part of a balanced diet.

The use of rice vinegar and red pesto sauce can make this dish quite salty, so it may not be suitable for those on a low-sodium diet.

HEALTH & BENEFITS

This vegetarian pasta dish is packed with vegetables and is a great source of dietary fiber, vitamins, and minerals.
The aubergine in this dish is high in antioxidants which help to protect against cellular damage and inflammation.
The red and orange peppers are high in vitamin C which helps to boost the immune system and promote healthy skin.
The use of whole-wheat penne pasta provides complex carbohydrates which are a great source of sustained energy.

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