Directions:
- Preheat oven to 425°. In a bowl, toss zucchini and onions with 1 tablespoon olive oil and 1/4 tsp each salt and pepper. Spread on 2 baking sheets. Roast until tender (about 15 minutes), stirring once. In a food processor or blender, process arugula, garlic, walnuts, 1 tablespoon lemon juice, lemon zest, Parmesan, and 1/4 tsp each salt and pepper, pouring in 3 tablespoons olive oil in a slow stream. In a large bowl, toss arugula pesto with penne, roasted vegetables, grape tomatoes, and 2 tablespoons lemon juice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1228.83 Kcal (5145 kJ) | ||
| Calories from fat | 736.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 81.85g | 126% | |
|---|---|---|---|
| Cholesterol | 22mg | 7% | |
| Sodium | 1566.45mg | 65% | |
| Potassium | 675.71mg | 14% | |
| Total Carbs | 81.62g | 27% | |
| Sugars | 25.07g | 100% | |
| Dietary Fiber | 23.91g | 96% | |
| Protein | 32g | 64% | |
| Vitamin C | 47.7mg | 79% | |
| Iron | 1mg | 6% | |
| Calcium | 410.5mg | 41% | |
| Amount Per 100 g | |||
| Calories | 123.8 Kcal (518 kJ) | ||
| Calories from fat | 74.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.25g | 126% | |
|---|---|---|---|
| Cholesterol | 2.22mg | 7% | |
| Sodium | 157.81mg | 65% | |
| Potassium | 68.07mg | 14% | |
| Total Carbs | 8.22g | 27% | |
| Sugars | 2.53g | 100% | |
| Dietary Fiber | 2.41g | 96% | |
| Protein | 3.22g | 64% | |
| Vitamin C | 4.8mg | 79% | |
| Iron | 0.1mg | 6% | |
| Calcium | 41.4mg | 41% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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