Pesto Penne with Parmesan
Nutrition per serving
Calories | 754 kcal |
Protein | 23.8 g |
Carbs | 104 g |
Fats | 30.1 g |
Saturated Fat | 4.3 g |
Monounsaturated Fat | 0 g |
Polyunsaturated Fat | 0 g |
Sugars | 6.9 g |
Fiber | 8.8 g |
Sodium | 47 mg |
Ingredients
Penne Pasta | |
Vegan Pesto | |
Vegan Parmesan Cheese | |
Broccoli |
Preparations
1. Chop broccoli into bite-size pieces.
1. Chop broccoli into bite-size pieces.
2. Grate the Parmesan cheese.
Cooking Instructions
1. Boil a large pot of lightly salted water.
1. Boil a large pot of lightly salted water.
2. Add the broccoli and cook for about 1 ½ minutes.
3. Remove broccoli with a slotted spoon and set aside.
4. Add the pasta to the same water and cook according to package instructions. Drain and set aside.
5. Heat oil in a medium frying pan over medium heat. Add the broccoli and cook for about 2 minutes.
6. Add a few tbsp of the pasta water with the pesto and combine well.
7. Add the cooked pasta and half the Parmesan and combine together.
8. Serve in a bowl with the remaining Parmesan sprinkled over the top and a little black pepper.