Pasta Primavera with Arugula Pesto

Pasta Primavera with Arugula Pesto changes up traditional pesto with arugula, lemon, and walnuts insead of basil and pine nuts.

Be the first to rate it


Serves 6 (serving size: 1 1/2 cups pasta)

Nutritional 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


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


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.


Kelsey Nixon,

June 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note