FARFALLE, ZUCCHINI, AND BELL PEPPERS IN PESTO

 

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Ingredients

  • 8 ounces uncooked farfalle (bow tie pasta; about 4 cups)
  • 3 tablespoons commercial pesto
  • 2 cups shredded zucchini
  • 1 cup diced red bell pepper
  • 1/2 cup thinly sliced red onion
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese, divided

Directions

  • 1. Cook pasta according to package directions, omitting salt and fat. Drain pasta; return to pan.
  • 2. Add pesto; stir well. Add zucchini and next 6 ingredients (zucchini through black pepper); toss well. Stir in 1/4 cup cheese. Top with remaining cheese.

Notes

Categories: Dinner  Main Dish  Pasta  Vegetable 

Author Credit: Cooking Light - May 2003

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