Rigatoni with Red Pesto and Roasted Vegetables
Nutrition per serving
| Calories | 575 kcal |
| Protein | 20 g |
| Carbs | 82.4 g |
| Fats | 18.2 g |
| Saturated Fat | 3.8 g |
| Monounsaturated Fat | 4.5 g |
| Polyunsaturated Fat | 1.5 g |
| Sugars | 7.6 g |
| Fiber | 5.7 g |
| Sodium | 444 mg |
Ingredients
| Red Onion | |
| Yellow Bell Pepper (capsicum) | |
| Broccoli florets | |
| Red Pepper Flakes (Chili Flakes) | |
| Red Pesto | |
| Olive Oil | |
| Parmesan Cheese | |
| Rigatoni Pasta |
Preparations
1. Preheat the oven to 200 C (390 F)
1. Preheat the oven to 200 C (390 F)
2. Coarsely chop the onion and pepper into 2cm cubes.
3. Cut the broccoli into florets.
Cooking Instructions
1. Place the onions and peppers into a bowl with a tsp of olive oil, a pinch of salt and pepper and mix to coat. Evenly layer onto a baking tray and cook near the top of the oven for 15 minutes.
1. Place the onions and peppers into a bowl with a tsp of olive oil, a pinch of salt and pepper and mix to coat. Evenly layer onto a baking tray and cook near the top of the oven for 15 minutes.
2. Cook the broccoli in a pot of lightly salted boiling water for 3 minutes. Lift the broccoli out of the water (keep the water for the pasta) and transfer to a bowl of cold water to stop further cooking.
3. Add the pasta to the boiling water and cook according to the package instructions until al dente. Reserve a tbsp of the pasta water before draining.
4. Once the onions/peppers have cooked, place in a large bowl with the drained broccoli and pasta.
Add a tbsp of pesto with the reserved pasta water and a tbsp of grated cheese. Gently mix everything together.
5. Serve with the remaining cheese sprinkled over the top.