• Green Vegetable Pesto Penne With Balsamic Cherry Tomatoes
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Green Vegetable Pesto Penne With Balsamic Cherry Tomatoes

Green Vegetable Pesto Penne With Balsamic Cherry Tomatoes

  1. 20 g Spinach
  2. 0 Salt And Pepper - PANTRY ITEM
  3. 0 Each Red Onion
  4. 125 g Penne Pasta
  5. 1 tbsp Parmesan Cheese
  6. 1 tbsp Greek Yoghurt - PANTRY ITEM
  7. 1 Clove Garlic
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 60 g Cherry Tomatoes
  10. 100 g Broccoli
  11. 5 g Basil
  12. 1 tsp Balsamic Vinegar - PANTRY ITEM
  13. 1 Each Zucchini
  1. 40 g Spinach
  2. 0 Salt And Pepper - PANTRY ITEM
  3. 1 Each Red Onion
  4. 250 g Penne Pasta
  5. 2 tbsp Parmesan Cheese
  6. 2 tbsp Greek Yoghurt - PANTRY ITEM
  7. 1 Clove Garlic
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 120 g Cherry Tomatoes
  10. 200 g Broccoli
  11. 10 g Basil
  12. 2 tsp Balsamic Vinegar - PANTRY ITEM
  13. 1 Each Zucchini
  1. 60 g Spinach
  2. 0 Salt And Pepper - PANTRY ITEM
  3. 1 Each Red Onion
  4. 375 g Penne Pasta
  5. 3 tbsp Parmesan Cheese
  6. 3 tbsp Greek Yoghurt - PANTRY ITEM
  7. 2 Clove Garlic
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 180 g Cherry Tomatoes
  10. 300 g Broccoli
  11. 15 g Basil
  12. 3 tsp Balsamic Vinegar - PANTRY ITEM
  13. 2 Each Zucchini
  1. 80 g Spinach
  2. 0 Salt And Pepper - PANTRY ITEM
  3. 1 Each Red Onion
  4. 500 g Penne Pasta
  5. 4 tbsp Parmesan Cheese
  6. 4 tbsp Greek Yoghurt - PANTRY ITEM
  7. 2 Clove Garlic
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 240 g Cherry Tomatoes
  10. 400 g Broccoli
  11. 20 g Basil
  12. 4 tsp Balsamic Vinegar - PANTRY ITEM
  13. 2 Each Zucchini
  1. 120 g Spinach
  2. 0 Salt And Pepper - PANTRY ITEM
  3. 2 Each Red Onion
  4. 750 g Penne Pasta
  5. 6 tbsp Parmesan Cheese
  6. 6 tbsp Greek Yoghurt - PANTRY ITEM
  7. 3 Clove Garlic
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 360 g Cherry Tomatoes
  10. 600 g Broccoli
  11. 30 g Basil
  12. 6 tsp Balsamic Vinegar - PANTRY ITEM
  13. 3 Each Zucchini

Prep:

  1. Wash spinach.
  2. Put a saucepan of salted water on to boil.
  3. Peel and finely chop onion and garlic.
  4. Wash basil and pick off leaves.
  5. Wash and cut broccoli into florets, grate the stem.
  6. Wash and thinly slice zucchini.
  7. Wash cherry tomatoes.
  8. Pre-heat oven to 200°c.

Method:

  1. Meanwhile, boil the pasta for 8 minutes until al dente. Add the broccoli florets during the last 2 minutes of cooking. Drain then cover to keep warm.
  2. In a roasting pan, combine the cherry tomatoes with balsamic vinegar and olive oil (1 tsp/p). Season with salt and pepper.
  3. To make the pesto, blitz together the yoghurt, spinach and basil with a stick blender until smooth. Season well with salt and pepper. Add to the saucepan and heat through.
  4. Bake the cherry tomatoes in the oven for 8 to 12 minutes or until browned and blistered. Shake the pan halfway through cooking,.
  5. Heat olive oil (1 tbsp/p) in a saucepan over medium to low heat. Add in the broccoli, zucchini, onion and garlic. Stir and cook until very tender.
  6. Combine the pasta, green vegetables and pesto. Serve topped with the roasted tomatoes and parmesan cheese.
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