Pasta Primavera with Arugula Pesto

Name: Pasta Primavera with Arugula Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters arugula; 454 grams cooked penne; 1 garlic clove, minced; 118 milliliters halved grape tomatoes; 1 Tbsp lemon juice; 2 Tbsps lemon juice; 1 teaspoon lemon zest; 1 Tbsp olive oil; 3 Tbsps olive oil; 59 milliliters grated Parmesan; 0 teaspoons pepper; 2 red onions, thinly sliced; 0 teaspoons salt; 3 walnut halves, toasted and chopped; 2 zucchini, thinly sliced

The recipe Pasta Primavera with Arugula Pesto could satisfy your Mediterranean craving in about 45 minutes. This recipe serves 6. One portion of this dish contains approximately 8g of protein, 12g of fat, and a total of 257 calories. A mixture of walnut halves, penne, lemon juice, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Preheat oven to 42

Equipment you will use

Oven

In a bowl, toss zucchini and onions with 1 tablespoon olive oil and 1/4 tsp each salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Zucchini

Onion

Equipment you will use

Bowl

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.

Ingredients you will need

Salt And Pepper

Grape Tomato