Farfalle Zucchini and Bell Peppers in Pesto

Cooking Light

• Ready In: 20 mins
• Serves: 4

Ingredients

• 8  ounces  uncooked farfalle pasta (bow tie pasta, about 4 cups)
• 3  tablespoons  commercial pesto sauce
• 2  cups  shredded zucchini
• 1  cup  diced red bell pepper
• 1⁄2 cup  thinly sliced red onion
• 1  tablespoon fresh lemon juice
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon crushed red pepper flakes
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄2 cup  grated parmigiano-reggiano cheese, divided

Directions

1. Cook pasta according to package directions, omitting salt and fat. Drain pasta; return to pan.
2. Add pesto; stir well.
3. Add zucchini and next 6 ingredients (zucchini through black pepper); toss well.
4. Stir in 1/4 cup cheese. Top with remaining cheese.