Farfalle Zucchini And Bell Peppers In Pesto Recipes

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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

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

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.

ZUCCHINI PESTO WITH SHRIMP AND FARFALLE



Zucchini Pesto with Shrimp and Farfalle image

Wonderful zucchini-basil pesto takes advantage of summer's best produce and adds fantastic flavor to this simple pasta toss. You'll feel like you're dining in a fine restaurant, but the seasonal ingredients make it easy on your pocketbook. -Amber Massey, Fort Worth, Texas

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 14

8 ounces uncooked multigrain bow tie pasta
1 pound zucchini, sliced
2 tablespoons olive oil, divided
1 cup loosely packed basil leaves
1/2 cup shredded Parmigiano-Reggiano or Parmesan cheese, divided
3 tablespoons pine nuts, toasted
4 garlic cloves, peeled and halved
1 large sweet onion, chopped
1 pound peeled and deveined cooked medium shrimp
1/2 cup reduced-fat evaporated milk
1 teaspoon lemon juice
1-3/4 teaspoons kosher salt
1/2 teaspoon grated lemon zest
1/2 teaspoon coarsely ground pepper

Steps:

  • Cook pasta according to package directions. Meanwhile, in a Dutch oven, saute zucchini in 1 tablespoon oil until tender. Remove from the pan and cool slightly., Drain pasta, reserving 1/3 cup cooking liquid. In a food processor, combine the basil, 1/4 cup cheese, pine nuts, garlic, reserved cooking liquid and 2/3 cup cooked zucchini. Cover and process until pureed., In the same Dutch oven, cook onion in remaining oil until tender. Stir in the shrimp, pasta and remaining zucchini. Add the pureed mixture, milk, lemon juice, salt, lemon zest and pepper; toss to coat. Heat through. Sprinkle with remaining cheese.

Nutrition Facts : Calories 368 calories, Fat 12g fat (3g saturated fat), Cholesterol 121mg cholesterol, Sodium 827mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges

FARFALLE WITH BROCCOLI PESTO



Farfalle with Broccoli Pesto image

The best pasta with pesto ever! Broccoli makes everything tastier. Garnish with more toasted hazelnuts and drizzle in olive oil to serve.

Provided by Daisy Veggie

Categories     Main Dish Recipes     Pasta     Pesto Pasta Recipes

Time 45m

Yield 4

Number Of Ingredients 12

6 tablespoons blanched hazelnuts
2 cups broccoli florets
1 (12 ounce) package farfalle pasta
1 ½ cups lightly packed fresh parsley leaves
½ cup fresh mint leaves
¼ cup olive oil
2 tablespoons olive oil
5 large cloves garlic, peeled
4 teaspoons lemon juice
1 ½ teaspoons lemon zest
salt and ground black pepper to taste
1 ½ teaspoons capers, drained and rinsed

Steps:

  • Heat a skillet over medium heat. Toast hazelnuts, shaking skillet often, until golden, 3 to 5 minutes. Remove from heat and let cool.
  • Bring a large pot of water to a boil. Cook broccoli in boiling water until tender, 2 to 3 minutes. Transfer to a colander with a slotted spoon. Bring water back to a boil and add farfalle; cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • Meanwhile, roughly chop cooled hazelnuts. Place hazelnuts, broccoli, parsley, mint, 1/4 cup plus 2 tablespoons olive oil, garlic, lemon juice, and lemon zest in a food processor. Puree until smooth. Season pesto with salt and pepper.
  • Drain farfalle, reserving 1/4 cup cooking water. Toss farfalle with pesto, reserved cooking water, and capers until well coated.

Nutrition Facts : Calories 584.3 calories, Carbohydrate 70.3 g, Fat 29.2 g, Fiber 6.1 g, Protein 15.3 g, SaturatedFat 3.7 g, Sodium 104.3 mg, Sugar 4.5 g

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