Penne in Pesto Rosso Sauce

Name: Penne in Pesto Rosso Sauce with roasted vegetables & Grana Padano
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 piece Red onion; 1 piece Courgette; 1 piece Carrot; 1 sachet(s) Sicilian-style herb mix; 1 piece Garlic; 10 g Fresh basil; 1 pack Chopped tomatoes with basil; 80 g Pesto rosso; 40 g Grana Padano flakes DOP; 2 piece Tomato; 180 g Wholegrain penne; 2 tablespoon Olive oil; ½ piece Low sodium vegetable stock cube; 2 teaspoon Sugar; 2 teaspoon Balsamic vinegar; to taste Salt and pepper

with roasted vegetables & Grana Padano

View our plans

Pesto rosso originates from Sicily, Italy, and can also be called "pesto alla siciliana".

Tags:

Veggie

•Family

Allergens:

Melk (inclusief lactose)

•Cashewnoten

•Ei

•Gluten

•Tarwe

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Red onion

½ piece

Courgette

½ piece

Carrot

½ sachet(s)

Sicilian-style herb mix

½ piece

Garlic

5 g

Fresh basil

(May be present: Selderij)

½ pack

Chopped tomatoes with basil

40 g

Pesto rosso

(Contains: Melk (inclusief lactose), Cashewnoten May be present: Pinda's, Noten)

20 g

Grana Padano flakes DOP

(Contains: Melk (inclusief lactose), Ei)

1 piece

Tomato

90 g

Wholegrain penne

(Contains: Gluten, Tarwe May be present: Lupine, Ei, Mosterd, Soja)

Not included in your delivery

1 tablespoon

Olive oil

¼ piece

Low sodium vegetable stock cube

1 teaspoon

Sugar

1 teaspoon

Balsamic vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3821 kJ

Calories913 kcal

Fat44.2 g

Saturated Fat8.7 g

Carbohydrate97.3 g

Sugar32.6 g

Dietary Fiber19.6 g

Protein26.6 g

Salt3.5 g

Potassium594.5 mg

Calcium74.5 mg

Iron1.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Bowl

•Pan

•Baking Sheet with Baking Paper

•Tall-Sided Pan

Cooking Steps

Preheat the oven to 220°C.
Boil plenty of salted water in a pot or saucepan for the pasta.
Slice the onion into half rings. Cut the carrot and courgette into crescents.
Transfer all three to a bowl along with the Sicilian herbs. Drizzle with olive oil and season with salt and pepper, then toss well to coat.

Transfer the vegetables to a parchment-lined baking sheet and roast in the oven for 12 - 15 minutes.
Boil the pasta for 10 - 12 minutes (see Tip).
Reserve some of the pasta water, then drain and set aside.

Health Tip: this recipe is high in calories. Are you watching your calorie intake? Prepare all of the pasta but then just serve two thirds. You can use the rest another time.

Crush or mince the garlic and dice the tomato.
Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the garlic for 1 minute.
Add the fresh tomatoes and the chopped tomatoes from the pack, along with 30ml pasta water per person.
Add the balsamic vinegar and the sugar, then crumble in the stock cube (see pantry for amount).