4 servings (serving size: 2 cups pasta mixture and 1 tablespoon cheese)
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
How to Make It
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.
This is not a bad meal, but I wouldn't make it again. It's just sort've lacking. I bought the ingredients at Whole Foods, and after an hour of prep, cook, and cleaning, the final product tasted abut like something I might get at the Whole Foods prepared food bar. Again, not bad, but just sort've ho-hum.
Good dish that was made better with modifications made based on previous reviews. I sauteed the crushed red pepper, bell pepper, and onion in a large skillet with a little olive oil. Then I stirred in the zucchini, cooked pasta, and remaining ingredients to warm it all up together. I used homemade pesto from CL that I keep in the freezer, which is lighter than the commercial stuff. It was still super easy & quick. Leftovers heated up well. I'll make again for a quick dinner but I might cut back a little on the zucchini so my husband will like it better.
I like this meal, and keep in my rotation, because it is easy, but I think it's not super exiting. I think I would enjoy it more, if all of the veggies were cooked. I know if I made my own pesto it would be much better, but then it wouldn't be quite as easy.
I probably wouldn't make this for a special occassion, but what I love about it is that it is really easy to throw together and tastes great. The first time I made it I thought it was odd to not cook the zucchini at all, but after trying it, it has become one of my favorite dishes with zucchini. The only change I made was to use green onion instead of red, because I had them on hand.
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