Pesto Penne Primavera Recipe

Recipesfull introduces to you: Vegetable Side Dish Recipes. (Pesto Penne Primavera Recipe). This is a recipe you can serve hot or cold. A great side-dish or can be a full meal. My kids love this and it's always a hit. You could also add poached or grilled chicken. You can also freeze any leftover pesto for later use.

Brief

Prep 20 mins

Cook: 20 mins

Total: 40 mins

Servings: 8

Yield: 8 servings

Pesto Penne Primavera Recipe

Ingredients

1 cup fresh basil leaves

2 cloves garlic

minced

¼ cup pine nuts

½ cup Parmesan cheese

¼ cup olive oil

2 tablespoons lemon juice

4 cups mini penne pasta

1 tablespoon olive oil

¼ cup pine nuts

1 cup chopped asparagus

½ cup sliced zucchini

½ cup sliced Kalamata olives

½ cup diced roasted red pepper

½ cup chopped sun-dried tomatoes

½ cup grated Parmesan cheese

Side Dish

Directions

Step 1

Combine the basil garlic 1/4 cup pine nuts 1/2 cup Parmesan cheese 1/4 cup olive oil and lemon juice in a food processor and blend until well combined and has the texture of fresh pesto; set aside.

Step 2

Bring a pot of lightly salted water to a boil. Cook the pasta in boiling water until cooked yet firm to the bite about 11 minutes; drain. Transfer the pasta to a large bowl. Pour 1 tablespoon olive oil over the pasta and toss to coat; set aside.

Step 3

Heat 1 tablespoons olive oil in a large skillet over medium heat. Roast the pine nuts in the skillet until lightly browned; remove to a plate and set aside. Add the asparagus zucchini Kalamata olives roasted red pepper and sun-dried tomatoes to the skillet; cook and stir until hot 5 to 7 minutes. Stir the pine nuts into the vegetable mixture. Add the pasta and about 1/4 cup of the pesto or more to your liking to the skillet and toss to combine. Serve in bowls topped with the grated Parmesan cheese.

Nutritional Information

Pesto Penne Primavera Recipe

Servings Per Recipe:8

Calories: 367.5

% Daily Value *

Protein: 12.6g 25%

Carbohydrates: 34.4g 11%

Dietary Fiber: 3.1g 13%

Sugars: 3.1g

Fat: 20.6g 32%

Saturated Fat: 4.3g 21%

Cholesterol: 8.8mg 3%

Vitamin A Iu: 1056.1IU 21%

Niacin Equivalents: 5mg 39%

Vitamin B6: 0.1mg 8%

Vitamin C: 14.1mg 24%

Folate: 88.9mcg 22%

Calcium: 143.7mg 14%

Iron: 3.1mg 17%

Magnesium: 53.8mg 19%

Potassium: 296.1mg 8%

Sodium: 412.6mg 17%

Thiamin: 0.3mg 31%

Calories From Fat: 185.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.