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

Kelsey Nixon
Recipe by Health June 2012

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Credit: Travis Rathbone

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

414 calories; fat 12.3g; saturated fat 2g; mono fat 7g; poly fat 1.6g; protein 12g; carbohydrates 62g; fiber 3g; cholesterol 3mg; sodium 254mg.
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