Farfalle, Zucchini, and Bell Peppers in Pesto
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
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.