Lemon Pesto Zucchini Bell Peppers Recipes
LIGHT LEMON PESTO PASTA
Light, yet full of flavor, this pesto is perfect tossed with hot spaghetti for a quick dinner. It is also excellent as a pizza sauce or smeared on hot French bread. It freezes well to preserve the bounty of summer basil.
Provided by Baking Nana
Categories World Cuisine Recipes European Italian
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain. Transfer spaghetti to a large bowl.
- Put cubed Romano cheese in the bowl of a food processor; process until coarsely grated, about 30 seconds. Put garlic into the food processor and process until the cheese and garlic are combined. Add spinach, basil, walnuts, lemon juice, lemon zest, and salt; process until the mixture comes together into a thick paste. Scrape down the sides of the bowl with a spatula.
- With food processor running, drizzle olive oil into the mixture. Continue processing until the oil is integrated smoothly.
- Pour sauce over spaghetti and toss to coat.
Nutrition Facts : Calories 464.7 calories, Carbohydrate 60.2 g, Cholesterol 19.7 mg, Fat 17.2 g, Fiber 3.5 g, Protein 18 g, SaturatedFat 4.7 g, Sodium 337.3 mg, Sugar 2.7 g
LEMON PEPPER ZUCCHINI
Quick and easy. Everyone will love it!
Provided by JACKSONCJK
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place zucchini slices on a baking sheet and brush with melted butter. Season with lemon pepper.
- Bake in preheated oven for 20 to 25 minutes, or until tender.
Nutrition Facts : Calories 93.7 calories, Carbohydrate 3.5 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 1.3 g, Protein 1.3 g, SaturatedFat 5.5 g, Sodium 756.9 mg, Sugar 1.9 g
LEMON PESTO ZUCCHINI BELL PEPPERS
This is so easy, and tastes so funky and bistro. You can make instant vegetarian meals in so many ways with a few baggies of this in your freezer. A must for working vegetarian moms!
Provided by kalla
Categories One Dish Meal
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Chop the veggies and garlic coarsely.
- Mix with oil and pesto- add more oil!
- Squeeze juice of 2 lemons over top, a little shredded zest if you like it.
- Roast at 350F on a cookie sheet till lightly golden (about 10 minutes in a preheated oven).
- Cool and freeze in one layer.
- Sort into containers for freezing.
- Lasts 6 weeks.
- Just take out of the freezer and panfry the frozen veggies lightly and throw into pastas, stirfry, risotta, pitas, on pizza, or as a side dish on its own.
Nutrition Facts : Calories 92, Fat 7.1, SaturatedFat 1, Sodium 12.4, Carbohydrate 9.3, Fiber 3.5, Sugar 2.7, Protein 2
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
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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