Green Vegetable Pesto Penne with Balsamic Cherry Tomatoes

Ingredients

• 250g penne pasta (see note for GF)
• 200g broccoli, florets cut and stem grated
• 100g cherry tomatoes
• 30g baby spinach
• 20g basil leaves
• 1 clove garlic, minced
• ½ onion, chopped
• ½ zucchini, thinly sliced
• 150mL light cooking cream
• 2 tsp balsamic vinegar
• Extra virgin olive oil
• Pepper

Methods

1. Pre-heat the oven to 240°C, and pop a pan of water on to boil.
2. Combine tomatoes with vinegar and olive oil in a roasting pan. Season with pepper and bake in the oven for 8–12 minutes, or until brown and blistered.
3. Meanwhile, boil the pasta according to the packet directions. Add the broccoli florets in the last 2 mins of cooking. Drain and cover to keep warm.
   
   NOTE: Use gluten-free pasta to make this recipe gluten free.
   
   
4. Heat a little olive oil in a saucepan over low to medium heat, add broccoli stem with onion, zucchini and garlic. Cook, stirring occasionally until very tender.
5. Using a stick blender, blend cream with spinach and basil until smooth. Season well with pepper. Add to saucepan and stir until hot.
6. Stir pasta, broccoli florets and a little of the reserved cooking water into the spinach mixture. Top with tomatoes. Enjoy!

Recipe adapted from Pepper Leaf. Only use the recipe for the meal type specified (i.e. lunch or dinner) to ensure you stay within your daily nutrient requirements. Please note these recipes are for educational purposes only. Always follow the advice of your healthcare professional.