Pesto Pasta with Vegetable Salsa

Preparation & cooking time: 30 minutes

Serves: 4

Ingredients:

• 225 g organic whole wheat Fusilli pasta

• Shaved parmesan, to serve

• ¼ cup fresh organic basil pesto

• Salsa

• 1 carrot

• 1 yellow capsicum

• 1 red capsicum

• 1 red onion

• 1 zucchini (squash)

• 1 tablespoon extra virgin olive oil

• 1 garlic clove, crushed

• 1 tablespoon balsamic vinegar

Method:

• To make the salsa, finely dice all the vegetables.

• Heat the olive oil in a frypan over medium heat and cook vegetables and garlic, stirring continuously, for 1-2 minutes or until the vegetables are just softened, but not colored.

• Add vinegar and season with salt and pepper.

• Cook pasta according to packet instructions until al dente, drain, then toss through pesto. Serve topped with salsa and shaved parmesan.

Nutrition (per serve):

Calories 339; Fat 10 g; Sat. Fat 5 g; Carbs 52 g; Sugar 6 g; Fiber 6 g; Protein 9 g