Vegetable Casserole With Pasta And Pesto -

Vegetable Casserole With Pasta And Pesto

Ingredients

2 tbsp (30 ml) olive oil, divided
1 oz (30 g) cooked ham
1 onion
3 ribs celery
1 small fennel bulb
4 cups (1 l/200 g) broccoli florets
1 red pepper
2 thin carrots
10 oz (284 ml) can tomatoes
2 cups (500 ml) vegetable stock
1 cup (250 ml) durum wheat pasta (shells or bow ties)
½ bunch parsley
2 sprigs fresh basil
1 clove garlic
1 tbsp (15 ml) freshly grated Parmesan or old pecorino
1 tsp (5 ml) lemon juice
Salt
1 tbsp (15 ml) pine nuts
Pepper

Details

Serves: 2

Method

Dice the ham and onion and finely slice the cel­ery, fennel, red pepper and carrots. Heat 1 tbsp (15 ml) of the oil. Brown the ham and onion. Add celery, fennel, broccoli, red pepper and carrots, and sauté for 1 minute. Add the tomatoes and juice, breaking the tomatoes into smaller pieces. Add the stock, cover, and cook for 10 to 15 minutes on medium heat.

Cook the pasta according to the package direc­tions, just until al dente, and drain.

To prepare the pesto, purée the herbs with garlic, cheese, lemon juice, the remaining 1 tbsp (15 ml) of oil, salt and pine nuts.

Combine pasta and vegetables and season with salt and pepper. Serve in bowls, garnished with a dollop of pesto.

Per serving:- approx. 422 calories 19 g protein, 16 g fat, 50 g carbohydrates

Related food category:

• Vegetable and Side Dishes