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Red Pepper Pesto Pasta

Related recipes: Main Courses, Low-Sugar
Red Pepper Pesto Pasta: Main Image
From: Eclectic Recipes

Quick Facts

Servings: 4
Prep Time: 25 min.
Cook Time: 15 min.
Total: 40 min.

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Angie McGowan
An easy vegetarian pasta dish made with jarred roasted red peppers.

Ingredients

  • 1 12 oz package angel hair pasta, or other pasta of your choice
  • 1 14.5 oz jar roasted red peppers, drained
  • 1/4 cup fresh basil
  • 2 cloves garlic
  • 1 Tbs balsamic vinaigrette
  • 1/3 cup pine nuts
  • 1/2 cup olive oil
  • 1/2 cup freshly grated Parmesan cheese
  • 1 pinch kosher salt, or to taste
  • 1 pinch pepper, or to taste
  • 1 6 oz can black olives, cut into halves

Directions

  • Prepare pasta according to package directions.
  • Add red peppers, fresh basil, garlic, balsamic vinegar, and pine nuts to food processor.
  • Pulse until fine. Stream in olive oil while food processor is on.
  • Add Parmesan cheese and blend until combined. Add salt and pepper to taste.
  • Add pasta to large bowl. Add olives and pesto. Mix well to combine. Serve with salad and fresh bread.

Nutrition Facts

Calories 749
  Calories from Fat 386 (52%)
(68%)Total Fat 44g
(36%)Saturated Fat 7g
Poly-Unsaturated Fat 7g
Mono-Unsaturated Fat 23g
(4%)Cholesterol 11mg
(27%)Sodium 643mg
(9%)Potassium 329mg
Total Carbohydrate 72g
(20%)Dietary Fibre 5g
Sugars 1g
Sugar Alcohols 0g
(36%)Protein 18g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.

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