Pesto Penne Primavera

Pesto Penne Primavera

Mikey's Kitchen

"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."
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Ingredients

40 m servings 367 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 367 kcal
  • 18%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 34.4g
  • 11%
  • Protein:
  • 12.6 g
  • 25%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 413 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.
  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.
  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.

Footnotes

  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the pesto ingredients. The actual amount of the marinade consumed will vary.

Reviews

Read all reviews 16
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I liked how fresh it tasted, but probably won't make it again.

This was SO GOOD. Definitely will make again. It wasn't that time consuming, either. The only changes I made were to omit the olives and substitute green beans for asparagus. I especially loved ...

Delicious! Everyone gobbled it all up!

Absolutely delicious!!! Fresh herbs from the garden-yum!

This was pretty tasty, and makes great leftovers if there's only two of you. I was lazy and used prepared pesto from a jar, and I also increased the veggies to a cup of each. I wasn't in the m...

We thought this was delicious! I did use my own homemade pesto sauce that I had in the freezer, which is very similar to the one in the recipe, except for the lemon juice. Also, I didn't measure...

This was awesome however I upped the garlic to a whole head, and doubled the cheese and basil. Turned out amazing definitely going to be a weekly meal. I also added broccoli, left overs were jus...

I absolutely love this recipe! I also added some shredded chicken. I marinaded it with lemon, Worcestershire sauce, garlic, salt and pepper, and bbq'd it. It was fantastic and the whole family ...

I will make this again. Because of veggies I had on hand, I switched it to zucchuni, yellow pepper, onion, artichokes, and roasted red pepper.

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