Quick Vegetable Pesto Pasta

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 295.1
  • Total Fat: 19.6 g
  • Cholesterol: 21.8 mg
  • Sodium: 189.3 mg
  • Total Carbs: 23.3 g
  • Dietary Fiber: 1.7 g
  • Protein: 8.7 g

View full nutritional breakdown of Quick Vegetable Pesto Pasta calories by ingredient
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Number of Servings: 6


    3 tbls sun-dried tomato pesto
    3 cups mixed vegetables, chopped (fresh or frozen)
    1 tin LIGHT coconut milk *
    3 cups cooked pasta (I sue penne)
    1/2 cup grated low fat cheese

    *The fat content of this will be a lot lower if you use light coconut milk or cream but I couldn't get that to come up.


1. To a large pan, add pesto and vegetables. Cook, stirring, for a few minutes.

2. Add coconut milk, bring to the boil and simmer for 5 min. or until veges are cooked.

3. Stir in pasta and cheese.

Serves 6 with a tossed green salad

Number of Servings: 6

Recipe submitted by SparkPeople user BUSTIE1.

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