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Farfalle, Zucchini, and Bell Peppers in Pesto

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Recipe by
MyRecipes MyRecipes

Ingredients

  • 8 ozs bow tie pasta (uncooked farfalle bow tie pasta; about 4 cups)
  • 3 tbsps pesto (commercial)
  • 2 cups shredded zucchini
  • 1 cup red bell pepper (diced)
  • 12 cup red onion (thinly sliced)
  • 1 tbsp fresh lemon juice
  • 34 tsp salt
  • 14 tsp crushed red pepper
  • 14 tsp black pepper (freshly ground)
  • 12 cup parmigiano reggiano cheese (grated, divided)
Servings
4 servings

Preparation

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Nutrition Facts

Amount Per Serving
Calories 290 Calories from Fat 40
% Daily Value *
Total Fat 4.5g 7%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 650mg 27%
Potassium 400mg 11%
Total Carbohydrate 49g 16%
Dietary Fiber 3g 12%
Sugars 6g
Protein 13g
Vitamin A 25%
Vitamin C 90%
Calcium 20%
Iron 10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

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