Baked Pesto Pasta

Prep time: 13min
Total time: 45min
Serves 6
1 pkg
penne rigate
450 g
1 tbsp
olive oil
15 mL
1 tbsp
garlic, finely chopped
15 mL
1 cup
onion, diced
250 mL
3 cups
mushrooms, sliced
750 mL
2 cups
broccoli florets
500 mL
1/4 cup
pesto
0 mL
1 cup
swiss cheese, grated
250 mL
1 cup
cheddar cheese, grated
250 mL
1/4 cup
grated parmesan cheese
60 mL
calories
470
fat
16 g
saturated fat
6 g
carbs
62 g
protein
20 g
cholestrol
25 mg
fibre
4 g
sodium
230 mg
potassium
290 mg

Directions

  1. Preheat oven to 375°F (190°C). Cook pasta according to package directions. In a medium size pan, heat oil and sauté garlic, onions and mushrooms for 3 min. Add broccoli and continue to cook for another 3 min., or until mushrooms are cooked.

  2. In a large bowl, combine cooked pasta, sautéed garlic and vegetables with the pesto and half of the Swiss and Cheddar cheese. Place mixture in an ovenproof dish and top with Parmesan, remaining Swiss and Cheddar cheese. Bake for 12 min., or until cheese is melted.

Tip

For a hit of colour on your plate, pair the baked pasta with a tomato salad. For convenience, you can also use frozen vegetables.