Pesto Penne, Sweet Potato & Broccoli

Pesto Penne, Sweet Potato & Broccoli

This recipe incorporates the great taste and goodness of sweet potatoes, capsicum and broccoli. It has no onion or tomatoes but you can add these if you like.

CAL P/SERVE
552
kJ P/SERVE
2310
FAT P/SERVE
12.9g
CARBS P/SERVE
85.6g
PROTEIN P/SERVE
42.9g
SUGAR P/SERVE
8.5g
SODIUM P/SERVE
316g
FAT
%
3.8%
ENERGY RDI%
26.5%

Pesto is great served with pasta.

This is quick and easy to make which is perfect for an afterwork dinner.

This recipe is low in saturated fat, low sodium, low sugar and high protein.

Ingredients

  • 1/4 sweet potato, diced
  • 1/4 red capsicum
  • 2 cloves garlic
  • 1 tbsp. ready made basil pesto
  • 2 cups penne
  • 1 cup broccoli florets
  • 1/2 cup almond milk
  • 1 tbsp. olive oil
  • Salt and cracked pepper to taste (if desired)

Method

  1. Cook pasta in large pot of boiling water until al dente (firm to bite).
  2. Peel sweet potato and cut into small cubes, cut capsicum into slices or chunks.
  3. Place sweet potato in a pan with a drizzle of olive oil. Cook on med heat until softened.
  4. Add capsicum, crushed garlic and broccoli and a little more oil if needed. Cook for 2-3 minutes or until the broccoli has softened, you still want some crunch.
  5. Drain pasta, stir through pesto and vegetables carefully.
  6. Add Almond milk, stirring through. This will help incorporate the pesto.
  7. Serve immediately, sprinkle with cracked black pepper and salt if desired.

Nutrition Table

Servings: 2 Serving size:335g
Average Serve Average 100g
Energy 2310 kJ 690 kJ
  552 Cal 165 Cal
Protein 42.9 g 12.8 g
Fat, total 12.9 g 3.8 g
- Saturated 1.8 g 0.5 g
Carbohydrate 85.6 g 25.5 g
- Sugars 8.5 g 2.5 g
Sodium 316 mg 95 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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