Lemon Pesto Zucchini Bell Peppers Recipes

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

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