Farfalle, Zucchini, and Bell Peppers in Pesto

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Shredded zucchini contributes both moisture and texture to this pesto-based sauce.
4 servings (serving size: 2 cups pasta mixture and 1 tablespoon cheese)


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8 ounces uncooked farfalle (bow tie pasta; about 4 cups)
3 tablespoons commercial pesto
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
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese, divided


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.

Created date

March 2005

Nutritional Information

Calories 346
Caloriesfromfat 27 %
Fat 10.2 g
Satfat 4.1 g
Monofat 4.4 g
Polyfat 0.5 g
Protein 15.6 g
Carbohydrate 14.5 g
Fiber 4 g
Cholesterol 19 mg
Iron 2.9 mg
Sodium 705 mg
Calcium 261 mg