Fresh Pepper and Pesto Flax Pasta

 Source: Fresh Pepper and Pesto Flax Pasta, Emily Richards

Source: Fresh Pepper and Pesto Flax Pasta, Emily Richards

This colourful pasta dish makes a great lunch or light dinner. Add chicken to make a fuller meal!


  • 1 Tbsp (15 mL) canola oil
  • 1 shallot, thinly sliced
  • 2 cloves garlic, minced
  • 1 each red and yellow bell pepper, thinly sliced
  • 3 Tbsp (45 mL) sundried tomato or basil pesto
  • 1/4 cup (60 mL) vegetable broth
  • 2 Tbsp (30 mL) each chopped fresh basil and parsley
  • 1/3 cup (75 mL) fresh grated Parmesan cheese
  • Half a batch Fresh Flax Pasta Noodles or Gluten-Free Flax Noodles


  1. In a large nonstick skillet, heat canola oil over medium heat, saute shallot, garlic and peppers for 3 minutes. Add pesto, broth, basil and parsley; cook, stirring for 1 minute. Stir in cheese until melted. 
  2. Meanwhile, in a large pot of boiling salted water; cook pasta for 3 minutes or until tender but still firm to the bite. Drain well and add to skillet. Toss and serve immediately.

Nutritional Analysis


YIELD: 4 servings.

SERVING SIZE: 3/4 cup (175 mL). Each serving contains 1 1/2 tsp (7 mL) of flax.

Per Serving
Calories 260
Total Fat 13 g
Saturated Fat 2.5 g
Cholesterol 5 mg
Carbohydrates 28 g
Fiber 3 g
Sugars 4 g
Protein 9 g
Sodium 550 mg
Potassium mg