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RECIPE
10 INGREDIENTS6 STEPS20MIN

Garden Green Pesto Fusilli Pasta

4.0
1 Ratings

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K33 Kitchen

Hello! My name is Kee, I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker.
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The great thing about keeping a jar of pesto to hand is that you can easily add it into anything and instantly create a delicious and comforting meal. You can also boost your meal’s taste with the additions of greens, such as baby spinach, asparagus, courgette, peas, and avocado…etc.
20MIN
Total Time

K33 Kitchen

Hello! My name is Kee, I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
5 oz
Fusilli Pasta
1/2
Medium  Zucchini , thinly sliced
3/4 cup
Asparagus , roughly chopped
1 Tbsp
2 Tbsp
Vegan Basil Pesto
2 cloves
Garlic , minced
1 handful
3/4 tsp

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Nutrition Per Serving

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CALORIES
447
FAT
14.5 g
PROTEIN
14.3 g
CARBS
66.3 g

Cooking Instructions

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Step 1
Boil the Fusilli Pasta (140 gram) in salted water. For cooking time follow the instructions on the pasta packaging.
Step 2
Rinse the fusilli with ice-cold water and drain thoroughly, shaking through a sieve to remove any excess liquid, set aside.

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Nutrition Per Serving
Calories
447
% Daily Value*
Fat
14.5 g
19%
Saturated Fat
1.8 g
9%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
66.3 g
24%
Fiber
7.2 g
26%
Sugars
7.4 g
--
Protein
14.3 g
29%
Sodium
1702.7 mg
74%
Vitamin D
--
--
Calcium
93.3 mg
7%
Iron
4.7 mg
26%
Potassium
321.6 mg
7%
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