Farfalle, Zucchini, and Bell Peppers in Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Shredded zucchini contributes both moisture and texture to this pesto-based sauce. 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. 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.
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