Farfalle Zucchini And Bell Peppers In Pesto Food

FARFALLE ZUCCHINI AND BELL PEPPERS IN PESTO

Farfalle Zucchini and Bell Peppers in Pesto image

Make and share this Farfalle Zucchini and Bell Peppers in Pesto recipe from Food.com.

Provided by dicentra

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 284.4, Fat 3.9, SaturatedFat 2, Cholesterol 7.2, Sodium 616.4, Carbohydrate 49.3, Fiber 3.6, Sugar 5.7, Protein 12.6

FARFALLE WITH PESTO

Farfalle With Pesto image

Make and share this Farfalle With Pesto recipe from Food.com.

Provided by Irmgard

Categories European

Time 25m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 lb farfalle pasta
1/2 cup pine nuts
4 garlic cloves
3 cups fresh basil leaves
1 cup olive oil
1/2 cup parmesan cheese, grated
2 tablespoons lemon juice
salt and pepper
1/2 cup peas, defrosted
1 cup English cucumber, diced
4 green onions, sliced

Steps:

Cook the pasta according to the package directions.
Drain and rinse with cold water; drain again.
In a food processor or blender, process the pine nuts, garlic and basil leaves until finely chopped.
With the processor running, pour in the olive oil until combined.
Add the cheese, lemon juice, salt and pepper.
Toss the pesto with the pasta.
Mix in the peas, cucumber and green onions.
Serve garnished with basil leaves.

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