Vego Pesto Pasta Frittata Recipe

Pasta meets frittata in this sudden and easy weeknight dinner.

The ingredient of Vego Pesto Pasta Frittata Recipe

• 250 dried penne
• 60ml 1 4 cup olive oil
• 200g sliced mushrooms
• 6 eggs lightly whisked
• 4 green shallots thinly sliced
• 50g 1 cup scratchily grated parmesan lead pro extra to encourage
• 80g 1 3 cup basil pesto plus extra to support
• 60g 2 cups baby spinach and rocket fusion
• 2 tbsp vivacious lemon juice

The Instruction of vego pesto pasta frittata recipe

• preheat oven to 180u00ba 160u00bac admirer forced cook the pasta following packet directions or until al dente drain
• meanwhile heat half the oil in a 20cm base measurement ovenproof frying pan exceeding high heat add mushroom cook for 4 minutes or until golden remove the pan from the heat
• place the egg shallot parmesan cooked mushroom and cooked pasta in a large bowl season and mix well to combine pour into the pan dollop considering pesto bake for 20 minutes or until cooked through place the salad leaves in a large bowl go to lemon juice and enduring surviving oil season and toss to combine top the frittata when other parmesan and pesto and abet later than the salad

Nutritions of Vego Pesto Pasta Frittata Recipe

calories: 676 131 calories
calories: 42 2 grams fat
calories: 19 7 grams saturated fat
calories: 44 4 grams carbohydrates
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calories: 27 1 grams protein
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