Farfalle Zucchini And Bell Peppers In Pesto Recipes

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ZUCCHINI PESTO WITH SHRIMP AND FARFALLE

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



Zucchini Pesto with Shrimp and Farfalle image

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

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

FARFALLE ZUCCHINI AND BELL PEPPERS IN PESTO

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



Farfalle Zucchini and Bell Peppers in Pesto image

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

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

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