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    You are in: Home / Recipes / Vegetable Pesto Pasta Recipe
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    Vegetable Pesto Pasta

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    echo echo's Note:

    If you like pesto, this makes a great pasta dish, especially for using up some of the vegetables from your summer garden. It can be either a side dish or a main dish for supper. The amount of oil required for the pesto is approximate, so be prepared to use more if needed. The pesto directions make more than is needed for the dish, so reserve the extra pesto for another use.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Make the pesto by pureéing the basil through garlic in a blender or food processor; slowly add the 1/2 cup olive oil, blending until smooth.
    2. 2
      Heat the 1 Tbs oil in a skillet over medium heat and sauté the asparagus, beans and zucchini about 10 minutes, stirring often, until cooked but not limp.
    3. 3
      Add 1 cup of the pesto, stir thoroughly, and cook until heated thru.
    4. 4
      Toss the pasta with the pesto-vegetable mixture and serve.

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    Ratings & Reviews:

    • on August 30, 2005

      55

      This was a great recipe to use up the abundance of basil I have. I loved the fresh veggie combination and will definitely make this again. I'm looking forward to the leftovers for lunch today. Very quick and simple to make. Thanks so much for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Vegetable Pesto Pasta

    Serving Size: 1 (169 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 454.4
     
    Calories from Fat 280
    61%
    Total Fat 31.1 g
    47%
    Saturated Fat 4.9 g
    24%
    Cholesterol 7.3 mg
    2%
    Sodium 138.2 mg
    5%
    Total Carbohydrate 34.8 g
    11%
    Dietary Fiber 3.8 g
    15%
    Sugars 2.3 g
    9%
    Protein 11.5 g
    23%

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