Pesto Pasta With Mushrooms Onions And Red Bell Peppers Recipes
RED PEPPER PESTO PASTA
This is a flavorful pesto dish that I have created.
Provided by luke
Categories World Cuisine Recipes European Italian
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Bring a large pot with lightly-salted water to a boil. Stir the penne into the water and return to a boil. Cook until the pasta is mostly tender but still firm to the bite, about 11 minutes; drain. Transfer the drained pasta to a large bowl.
- Place the basil, red pepper, and Parmesan cheese in the bowl of a food processor; stream the olive oil into the mixture as it blends until smooth. Season with salt and pepper. Drizzle the sauce over the cooked pasta and toss to coat.
Nutrition Facts : Calories 678 calories, Carbohydrate 61.4 g, Cholesterol 8.8 mg, Fat 41 g, Fiber 4.1 g, Protein 16.2 g, SaturatedFat 7.1 g, Sodium 286.1 mg, Sugar 2.2 g
PESTO PASTA WITH MUSHROOMS, ONIONS, AND RED BELL PEPPERS
Make and share this Pesto Pasta With Mushrooms, Onions, and Red Bell Peppers recipe from Food.com.
Provided by mliss29
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook the spaghetti according to package instructions.
- Heat the oil in a skillet and saute the onion until it starts to soften. Add the mushrooms and peppers and saute until tender.
- Add cooked spaghetti and pesto and combine well.
- Serve with garlic bread and salad.
PASTA WITH RED BELL PEPPER, MUSHROOM, AND ZUCCHINI
Make and share this Pasta With Red Bell Pepper, Mushroom, and Zucchini recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Cholesterol
Time 1h13m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large nonstick skillet, warm oil over medium heat; add in bell pepper, onion, mushrooms, zucchini, and garlic.
- Stir/saute until tender crisp, about 6-8 minutes.
- Add in tomatoes, salt, pepper, and basil; cook until flavors are blended, stirring occasionally, about 20 minutes.
- Toss with pasta, oil, cheese, and parsley until well mixed.
- Tranfer to a warm platter; serve immediately; top with more cheese, if desired.
PASTA WITH PESTO AND SCALLOPS
A light and satisfying dish for those who enjoy a change from heavy sauces. For variety try using linguini noodles.
Provided by Nancy and Terry
Categories World Cuisine Recipes European Italian
Yield 5
Number Of Ingredients 14
Steps:
- In a large pot with boiling salted water cook fettuccini pasta until al dente. Drain. Stir in pesto sauce and 2 tablespoons of olive oil.
- Meanwhile, in a large skillet, saute onion and garlic in 3 tablespoons olive oil until soft. Add green bell pepper, mushrooms and cook until soft, about 3 minutes. Stir in dry white wine, lemon juice, salt and pepper to taste, and bring to a boil. Add scallops and toss for 2 minutes. Take care not to overcook the scallops, as they will toughen when exposed to prolonged heat.
- Toss the pesto covered pasta with the scallop sauce. Sprinkle with grated Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 610.1 calories, Carbohydrate 71.7 g, Cholesterol 35.7 mg, Fat 22.6 g, Fiber 4.1 g, Protein 30.8 g, SaturatedFat 4.3 g, Sodium 278.9 mg, Sugar 4.4 g
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