Name: Pesto-Penne mit Zucchini und Erbsen
Prep time: 15 min
Total time: 15 min
Yield: 1 Portion
Ingredients: 100 g Penne; 40 g grünes Pesto (2 EL); 120 g Zucchini; 80 g Erbsen, tiefgekühlt; Basilikum, Pfeffer

Recipes Pasta

15minutes

622Calories

23gProtein

1serving

Pasta anyone can vegetarian under 15 minutes Mediterranean

Pesto from a jar is allowed when vegetables come along. Courgette and peas cook with the pasta in the final minutes, and no extra pot is needed.

Ingredients

Forserving

100 gPenne
40 gGreen pesto (2 tbsp)
120 gCourgette
80 gPeas, frozen
Basil, pepper

How to make it

Cook the pasta in salted water, adding the diced courgette for the last four minutes and the peas for the last two.
Drain, keeping a cup of the cooking water.
Loosen the pesto with a little pasta water, toss everything in it, basil over the top.

One tip

The pasta water turns the pesto into a sauce that clings to the pasta.

Nutrition per serving

Calories	622
Protein	23 g
Fat	17 g
Carbs	94 g

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.

Your daily need

kcal —

2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.