Tomato Pesto Veggie Pasta

2 Servings
30 min

I love to make this pasta when I have veggies to use up. It is a very fresh and light pasta dish full of flavor and healthy ingredients. Usually the ingredients depend on what I have on hand but the roasted peppers are an absolute must!


I think it is super important to 'eat the rainbow' because meals should be full of color and visually appealing. I believe that the more natural color a dish has from the ingredients, the better it is for you. This bowl may be full of carbs but it is a clean recipe with real ingredients. I mean, who doesn't love a big bowl of pasta?


This is another perfect meal prep idea and can even be served cold or mixed into a salad for lunch or dinner.


Check out my Instagram @tikofoods for more simple recipe ideas!

Recipe details

  • 2  Servings
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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Ingredients


  • 2 cups of gemelli
  • 1 red pepper
  • 2 shallots
  • 5 stalks of asparagus
  • 1/2 cup tomato pesto
  • parmesan to garnish
  • 1/4 cup red wine vinegar
  • 2 tsp salt
  • 2 tsp pepper
  • 1 tbsp olive oil
  • basil to garnish

Instructions


Bring a salted pot of water to a boil then add the cut up asparagus pieces
Blanche the asparagus then remove with a slotted spoon to place in cold water
Using the same boiled water, add the gemelli pasta and cook approximately 10 minutes until soft, then drain
Toss the cooked pasta with olive oil in a bowl to prevent sticking
Heat olive oil in a pan then add sliced red peppers and shallots
Season with salt and pepper then sauté approximately 6 minutes until soft
Mix everything together with the tomato pesto and red wine vinegar
Garnish with parmesan, basil, salt, and pepper then enjoy!

Tikofoods
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