Farfalle, Zucchini, and Bell Peppers in Pesto

So this was just an sort of there dish. D and I ate it about 20 minutes after getting home (which was nice).

D looked at the recipe and decided he wasn't going to make it the way they suggested, because it seemed weird. So, he sauteed all the vegetables and added some chicken. Over all there was so much food. It wasn't spectacular (to me) but it wasn't horrible. Just kind of one of those quick and easy dishes that there was no thought to.

Farfalle, Zucchini, and Bell Peppers in Pesto

Shredded zucchini contributes both moisture and texture to this pesto-based sauce.

YIELD: 4 servings (serving size: 2 cups pasta mixture and 1 tablespoon cheese)
COURSE: Main Dishes

Ingredients
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
added some chicken

Preparation
Cook pasta according to package directions, omitting salt and fat. Drain pasta; return to pan. Add pesto; stir well. Add (cooked) zucchini and next 6 ingredients (zucchini through black pepper); toss well. Stir in 1/4 cup cheese. Top with remaining cheese.

Nutritional Information
Calories: 346; Fat: 10.2g; Saturated fat: 4.1g; Monounsaturated fat: 4.4g; Polyunsaturated fat: 0.5g; Protein: 15.6g; Carbohydrate: 14.5g; Fiber: 4g; Cholesterol: 19mg; Iron: 2.9mg; Sodium: 705mg; Calcium: 261mg

Cooking Light MAY 2003