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Pasta Primavera with Arugula Pesto

Photo: Travis Rathbone
Yield Serves 6 (serving size: 1 1/2 cups pasta)
Pasta Primavera with Arugula Pesto changes up traditional pesto with arugula, lemon, and walnuts insead of basil and pine nuts.

Ingredients

  • 2 zucchini, thinly sliced
  • 2 red onions, thinly sliced
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups arugula
  • 1 garlic clove, minced
  • 3 walnut halves, toasted and chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/4 cup grated Parmesan
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil
  • 1 pound cooked penne
  • 1/2 cup halved grape tomatoes
  • 2 tablespoons lemon juice

Nutrition Information

  • calories 414
  • fat 12.3 g
  • satfat 2 g
  • monofat 7 g
  • polyfat 1.6 g
  • protein 12 g
  • carbohydrate 62 g
  • fiber 3 g
  • cholesterol 3 mg
  • iron 0.0 mg
  • sodium 254 mg
  • calcium 0.0 mg

How to Make It

  1. Preheat oven to 425°. In a bowl, toss zucchini and onions with 1 tablespoon olive oil and 1/4 tsp each salt and pepper. Spread on 2 baking sheets. Roast until tender (about 15 minutes), stirring once. In a food processor or blender, process arugula, garlic, walnuts, 1 tablespoon lemon juice, lemon zest, Parmesan, and 1/4 tsp each salt and pepper, pouring in 3 tablespoons olive oil in a slow stream. In a large bowl, toss arugula pesto with penne, roasted vegetables, grape tomatoes, and 2 tablespoons lemon juice.