Pesto Pasta with Vegetable Salsa
Preparation & cooking time: 30 minutes
225 g organic whole wheat Fusilli pasta
Shaved parmesan, to serve
¼ cup fresh organic basil pesto
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