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Sundried Tomato Pesto Pasta with Spring Vegetables
This delicious summer dinner pasta dish features my favorite spring and summer vegetables and a homemade sundried tomato pesto.
Course
Main Course
Cuisine
Mediterranean
Keyword
pasta dinner, sundried tomato pesto, Sundried Tomato Pesto Pasta, tomato pesto pasta
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
6
servings
Calories
552
kcal
Author
The Bewitchin Kitchen
Ingredients
1
package
Catelli Smart Veggie Spaghettini
2
chicken breasts
grilled
10
stalks asparagus
roasted and cut
2
red bell peppers
roasted and sliced
1/4
cup
shredded parmesan cheese
Sundried Tomato Pesto
2
small jar
sundried tomatoes in oil
1
cup
fresh basil
1/2
cup
parmesan cheese
1/4
cup
pine nuts
1/4
cup
extra virgin olive oil
2
tbsp
red wine vinegar
2
cloves
garlic
1/4
tsp
each salt and pepper
US Customary
-
Metric
Instructions
Cook Catelli Smart Veggie Spaghettini according to package directions.
While pasta is boiling, add all of the sundried tomato pesto ingredients into a high-powered food processor, blend and puree. Set aside.
Drain pasta and toss with sundried tomato pesto. You may need to add more oil, depending on how much olive oil is in the jar of sundried tomatoes.
Top with sliced grilled chicken and roasted vegetables.
Nutrition
Serving:
1
g
|
Calories:
552
kcal
|
Carbohydrates:
61
g
|
Protein:
32
g
|
Fat:
19
g
|
Saturated Fat:
4
g
|
Cholesterol:
56
mg
|
Sodium:
393
mg
|
Potassium:
636
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
1775
IU
|
Vitamin C:
54.5
mg
|
Calcium:
186
mg
|
Iron:
2.6
mg