Sundried Tomato Pesto Pasta - this delicious summer dinner pasta dish features my favorite spring and summer vegetables and a homemade sundried tomato pesto.
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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
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Calories 552kcal
Author Randa Derkson

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
  • ¬†

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: 1g | Calories: 552kcal | Carbohydrates: 61g | Protein: 32g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 56mg | Sodium: 393mg | Potassium: 636mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1775IU | Vitamin C: 54.5mg | Calcium: 186mg | Iron: 2.6mg