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.
- 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)
- Cook pasta in large pot of boiling water until al dente (firm to bite).
- Peel sweet potato and cut into small cubes, cut capsicum into slices or chunks.
- Place sweet potato in a pan with a drizzle of olive oil. Cook on med heat until softened.
- 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.
- Drain pasta, stir through pesto and vegetables carefully.
- Add Almond milk, stirring through. This will help incorporate the pesto.
- Serve immediately, sprinkle with cracked black pepper and salt if desired.
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|
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