Parsley Pesto Pasta
Make this flavorful Parsley Pesto Pasta with veggies in under 30 minutes, using simple ingredients like pasta, parsley pesto, sun-dried tomatoes, bell pepper, and Parmesan cheese. It offers a delightful twist on the classic basil pesto pasta, ideal for a satisfying and quick lunch or dinner!
Ricotta Stuffed Shells is another easy pasta recipe for vegetarian made with chives, mozzarella cheese and ricotta cheese.
Yield: Serves 4
- 200 g spaghetti
- 2 cups red bell pepper, chopped
- 1 can of baby corn (about 2 cups), drained and sliced
- 3/4 cup Italian Parsley Pesto Sauce
- 1/2 cup chopped sun-dried tomatoes (in oil)
- 4 tablespoons extra-virgin olive oil
- 3/4 cup water
- salt and black pepper to taste
- grated parmesan cheese
Heat olive oil in a skillet over medium heat. Add bell peppers and sauté for 5 minutes. Add sliced corns and sauté for 10 minutes.
Add water, sundried tomatoes, and pesto sauce; cook for 10 minutes. Season with salt and pepper.
Meanwhile, place the spaghetti in a large pot of boiling salted water. Add some olive oil to the water to keep your pasta from sticking, and cook until al dente (or following directions on pasta package).
When pasta is ready, drain and then return to the same pot; add the pesto mixture. Toss over medium heat until mixture coats pasta.
Transfer to a serving dish, sprinkle with parmesan cheese and serve immediately.
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