Pasta from the oven – alla SannevanLierop
Preparation time
10 min
Cooking time
12 min
Dietary preference
Vegetarian
Difficulty
Easy
Region
Servings
2
With our pesto, pasta sauce and sun dried tomatoes @sannevanlierop made a super easy and hearty meal!
Sanne’s recipe can be made lactose-free and vegan without the parmesan cheese. This also works with regular Bertolli Pesto alla Genovese if you wish.
Preparation
- Cut the courgette into small cubes.
- Chop the onion and finely chop the garlic too.
- Heat some Bertolli olive oil in a pan and fry the onion and garlic. Then add the courgette and also the pesto. Fry together well.
- Meanwhile, cook the pasta.
- Cut the sun-dried tomatoes into small pieces. Add these to the courgette when it has softened.
- Then also add the Bertolli basilico sauce and basil. Season with a pinch of salt and pepper.
- Then spoon in the pasta as well.
- Divide everything in a baking dish and top with the Parmesan cheese. Place in the oven for 12 minutes at 160 degrees. Top with some fresh basil.
Buon appetito!
Ingredients
- 1 tbs Bertolli Pesto alla Genovese Vegan (or regular)
- 1 jar Bertolli Basilico pasta sauce 400g
- 60g Bertolli pomodori secchi – sun dried tomatoes
- 200 gr Bertolli Fusilli pasta (half bag)
- 1 Courgette
- 1 small red onion
- 1 clove of garlic
- Heaping handfull of basil
- 30 gr Parmesan cheese
- Salt & pepper
View the nutritional value
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