Information
Prep: 10 minutes | Cook Time: 15 minutes | Serves: 2-3
Ingredients list
- 1 purple onion, thinly sliced
- 1 zucchini, chopped
- 1 cup cherry tomatoes, halved
- 1 red capsicum (bell pepper), chopped
- 1 yellow capsicum, chopped
- Salt and pepper, to taste
- 2 tbsp olive oil, plus extra for drizzling
- 2 cups cooked penne pasta (or pasta of choice)
- 2 tbsp green pesto
- Grated parmesan cheese, to serve
Method
- Heat olive oil in a large frying pan over medium-high heat. Add the sliced purple onion and sauté until softened and fragrant.
- Add the chopped zucchini, cherry tomatoes, red and yellow capsicum to the pan. Season with salt and pepper, then cover with a lid. Cook for about 8–10 minutes, stirring occasionally, until the vegetables are tender.
- Stir in the cooked penne pasta and drizzle with a splash of olive oil. Add the green pesto and toss everything together until well combined and heated through.
- Season and serve immediately, topped with a generous sprinkle of grated parmesan cheese.
