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Farfalle, Zucchini, and Bell Peppers in Pesto

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.