Farfalle Zucchini and Bell Peppers in Pesto

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Ready In: 20 Minutes

Servings: 4

Cooking Light

Ingredients:

8 ounces uncooked farfalle pasta (bow tie pasta, about 4 cups)

3 tablespoons commercial pesto sauce

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 flakes

1/4 teaspoon fresh ground black pepper

1/2 cup 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.
3. Add zucchini and next 6 ingredients (zucchini through black pepper); toss well.
4. Stir in 1/4 cup cheese. Top with remaining cheese.

By RecipeOfHealth.com