This spicy red pepper pesto pasta is quick, bold, and satisfying. Packed with protein, kale, and lemon for a healthy weeknight dinner. Short on time? This recipe comes together in just 20 minutes. With protein-rich pasta, kale, tomatoes, and lemon juice, it’s a satisfying yet balanced weeknight meal.

Tips & Variations for Spicy Red Pepper Pesto Pasta

• Protein boost: Add grilled chicken, salmon, chickpeas, or your preferred protein if you want increase protein content in this dish.
• Pasta options: Use whole grain pasta, zucchini noodles, or lentil pasta for variety.
• Flavor tip: Toast the red pepper flakes lightly in olive oil before tossing with the pasta for a smoky heat.
• Meal prep tip: Cook extra pasta and veggies to use in lunches the next day.

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Spicy Red Pepper Pesto Pasta

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• Author: Krystal George
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 1 serving
• Category: Lunch or Dinner
• Diet: Vegetarian

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Description

This spicy red pepper pesto pasta is quick, bold, and full of flavor. Made with protein pasta, sautéed veggies, and a squeeze of lemon, it’s the perfect weeknight meal for one — easy to scale up for family dinners too.

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Ingredients

Units USM Scale 1x2x3x

• 2-3 oz Barilla Protein Plus pasta (dry)
• 1/4 cup Sprouts red pepper pesto
• 2 Campari tomatoes, diced
• 1/3 cup bell peppers, diced
• 1/3 yellow onion, diced
• 1-2 tsp minced garlic
• 1-2 handfuls lacinato kale, chopped
• 1/2 cup Trader Joe’s beefless ground beef
• Juice of 1/2 lemon
• Red pepper flakes, to taste
• Optional: 1 tbsp dairy-free ricotta

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Instructions

1. Cook pasta according to package directions. Drain and set aside.
2. Sauté onion, garlic, and bell pepper until softened.
3. Add tomatoes, kale, and beefless ground beef; cook until warmed through.
4. Stir in red pepper pesto and pasta, tossing to coat.
5. Finish with lemon juice and red pepper flakes.
6. Tip: Top with ricotta for a creamy, spicy finish.

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