Mediterranean Pesto Pasta
Indulge in the delicious flavors of the Mediterranean with this spicy penne pasta dish featuring pesto, olives, sun-dried tomatoes and pepperoncini.
Ingredients
- 16 oz penne pasta
- 1 cup vegan pesto
- 3 cloves garlic, whole
- 1 cup pepperoncini
- 1 cup black olives, sliced
- 1 cup green olives, sliced
- 1/2 cup sun-dried tomatoes, sliced
- salt, pepper, red pepper flakes for taste
Instructions
- Add the pesto, garlic, olives, sun-dried tomatoes and pepperoncini to a large sauce pan over low heat. Cover and cook until the pepperoncinis begin to puff up (about 15-20 minutes), stirring occasionally. Remove the pieces of garlic once the sauce is done cooking.
- Cook the pasta according to package instructions. Drain the pasta, reserving 1 cup of pasta water, and add the reserved pasta water to the pesto sauce. Mix to loosen up the sauce.
- Add the pasta to the sauce pan and heat until warm.
- Add the salt, pepper and red pepper flakes, and mix until well incorporated. Serve!
Notes
- See tips above in the blog post if you are super sensitive to spice.
Serving: 1serving, Calories: 283kcal, Carbohydrates: 49g, Protein: 9g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 539mg, Potassium: 421mg, Fiber: 4g, Sugar: 5g, Vitamin A: 246IU, Vitamin C: 16mg, Calcium: 41mg, Iron: 2mg
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