Pesto Pasta with Vegetable Salsa

Preparation & cooking time: 30 minutes

Serves: 4




225 g organic whole wheat Fusilli pasta

Shaved parmesan, to serve

¼ cup fresh organic basil pesto



 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




  • 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