Pesto pasta and veggie bake
Prep Time
Cooking Mode
450 g lb Sensations by Compliments Penne Rigate
15 mL tbsp. Sensations by Compliments, Intenso Extra Virgin Olive Oil
2 garlic, finely chopped
2 yellow onions, thinly sliced
500 mL cup sliced cremini mushrooms
750 mL cup broccoli florets
80 mL cup Fresh Basil Pesto
15 mL tbsp. lemon zest
500 mL cup grated cheddar
60 mL cup grated Parmesan
To taste salt
To taste pepper
450 g lb Sensations by Compliments Penne Rigate
15 mL tbsp. Sensations by Compliments, Intenso Extra Virgin Olive Oil
2 garlic, finely chopped
2 yellow onions, thinly sliced
500 mL cup sliced cremini mushrooms
750 mL cup broccoli florets
80 mL cup Fresh Basil Pesto
15 mL tbsp. lemon zest
500 mL cup grated cheddar
60 mL cup grated Parmesan
To taste salt
To taste pepper
Directions
1Preheat oven to 190ºC (375ºF). Cook pasta according to package instructions.
2In a medium size pan, heat oil and sauté garlic, onions, and mushrooms for 3 minutes. Add broccoli and continue cooking for 3 minutes.
3In a large bowl, mix together the cooked pasta, sautéed vegetables, pesto, lemon zest, and half the grated cheddar. Season to taste.
4Transfer mixture to an ovenproof baking dish and top with Parmesan and remaining cheddar cheese. Bake in the oven for 12 minutes or until cheese has melted and is golden brown.
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