Pasta Primavera With Arugula Pesto
- Ready In:
- 30mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 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 cheese
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 3 tablespoons olive oil
- 1 lb cooked penne
- 1⁄2 cup halved grape tomatoes
- 2 tablespoons lemon juice
directions
- 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.
- Step 2 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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RECIPE SUBMITTED BY
chris.young
Rochester, New York