Farfalle Zucchini and Bell Peppers in Pesto
Transform your weeknight dinners with this vibrant and flavorful Farfalle Zucchini and Bell Peppers in Pesto! This recipe combines tender farfalle pasta with sautéed zucchini and colorful strips of red and yellow bell peppers, all tossed in a rich, garlicky pesto sauce. A sprinkle of freshly grated Parmesan cheese and fragrant basil leaves elevates the dish, making it an inviting medley of textures and tastes. Ready in just 30 minutes, this easy-to-make vegetarian pasta recipe is perfect for busy days and impresses as a light yet satisfying meal. Whether you're seeking a quick family dinner or a crowd-pleasing dish, this recipe pairs wholesome ingredients with a touch of Italian-inspired elegance.
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Recipe Information
Ingredients
- 12 oz farfalle pasta
- 2 medium zucchini
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 cup pesto sauce
- 2 tbsp olive oil
- 2 cloves garlic
- 1 cup grated Parmesan cheese
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh basil leaves
Instructions
Bring a large pot of salted water to a boil. Cook the farfalle pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water and then drain the pasta. Set aside.
While the pasta is cooking, wash and slice the zucchini into half-moons. Slice the red and yellow bell peppers into thin strips. Mince the garlic cloves.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the sliced zucchini and bell peppers to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Reduce the heat to low and stir in the pesto sauce. If the sauce is too thick, add a few tablespoons of the reserved pasta water to thin it out to your desired consistency.
Add the cooked farfalle pasta to the skillet and toss to coat the pasta evenly with the pesto sauce and vegetables.
Season the dish with salt and black pepper to taste. Sprinkle the grated Parmesan cheese over the pasta and toss gently to combine.
Remove from heat and garnish with fresh basil leaves for an extra pop of flavor.
Serve warm and enjoy your Farfalle Zucchini and Bell Peppers in Pesto!
Nutrition Facts
Calories |
3534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.8 g | 272% | |
| Saturated Fat | 47.3 g | 236% | |
| Polyunsaturated Fat | 28.8 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 9990 mg | 434% | |
| Total Carbohydrate | 325.9 g | 119% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 46.5 g | ||
| Protein | 105.1 g | 210% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 1572 mg | 121% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2249 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
