• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Peppy Pesto Pasta

  • Recipe Submitted by on

Category: Main Dish, Italian, Pasta

 Ingredients List

  • 8 oz Tricolored pasta; such as
  • -orzo or short fusilli
  • -(twists)
  • 1 tb Olive oil
  • 1 lg Onion; (for 1 cup chopped)
  • 20 Already-peeled baby carrots;
  • -(for 1 cup sliced)
  • 1 pk Already-sliced mushrooms; (8
  • -oz.)
  • 2 tb Commercially prepared pesto
  • 1/2 c Shredded Parmesan cheese

 Directions

1. Bring 2 1/2 quarts of unsalted water to a boil in a covered 4 1/2 quart
(or larger) Dutch oven or soup pot. When the water reaches a rapid boil,
add the pasta and cook according to package directions until firm-tender.

2. Heat the oil on medium in a 12-inch nonstick skillet. Peel and coarsely
chop the onion, adding it to the skillet as you chop. Cut the carrots into
1/4-inch slices and add them to the skillet. Raise the heat to medium-high.

3. Add the mushrooms to the skillet and cook until they release their
liquid, about 5 minutes. Stir frequently. Remove the skillet from the heat
until the pasta is ready.

4. Drain the pasta and pour it into the skillet with the vegetables. Add
the pesto and Parmesan and stir well to coat the pasta. Serve at once.
Serves 4.

Approximate values per serving: 378 calories (29 percent from fat), 12 g
fat (3.5 g saturated), 11 mg cholesterol, 15 g protein, 53 g carbohydrates,
329 mg sodium, 5 g dietary fiber.

If you need a new pepped-up pasta dish, try today's Peppy Pesto Pasta.
Tricolored pasta looks best, but any short or small noodle will do.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?