Pesto Penne Primavera recipe
All Recipes Side Dish Vegetables Squash Summer Squash
Ingredients
- 1 cup fresh basil leaves 2 cloves garlic, minced ¼ cup pine nuts ½ cup Parmesan cheese ¼ cup olive oil 2 tablespoons lemon juice 4 cups mini penne pasta 1 tablespoon olive oil 1 tablespoon olive oil ¼ cup pine nuts 1 cup chopped asparagus ½ cup sliced zucchini ½ cup sliced Kalamata olives ½ cup diced roasted red pepper ½ cup chopped sun-dried tomatoes ½ cup grated Parmesan cheese
Nutrition Info
- 367.5 caloriescarbohydrate: 34.4 gcholesterol: 8.8 mgfat: 20.6 gfiber: 3.1 gprotein: 12.6 gsaturatedFat: 4.3 gservingSize: -sodium: 412.6 mgsugar: 3.1 gtransFat: : -unsaturatedFat: : -
Directions Pesto Penne Primavera
Directions
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Combine the basil, garlic, 1/4 cup pine nuts, 1/2 cup Parmesan cheese, 1/4 cup olive oil, and lemon juice in a food processor and blend until well combined and has the texture of fresh pesto, set aside.
Bring a pot of lightly salted water to a boil. Cook the pasta in boiling water until cooked yet firm to the bite, about 11 minutes, drain. Transfer the pasta to a large bowl. Pour 1 tablespoon olive oil over the pasta and toss to coat, set aside.
Heat 1 tablespoons olive oil in a large skillet over medium heat. Roast the pine nuts in the skillet until lightly browned, remove to a plate and set aside. Add the asparagus, zucchini, Kalamata olives, roasted red pepper, and sun-dried tomatoes to the skillet, cook and stir until hot, 5 to 7 minutes. Stir the pine nuts into the vegetable mixture. Add the pasta and about 1/4 cup of the pesto, or more to your liking, to the skillet and toss to combine. Serve in bowls topped with the grated Parmesan cheese.