By Monica Tocci
Pesto primavera
5 steps
Prep:15min
I was low on time and had a lot of vegetables in my refrigerator. This was quick, and easy to throw together. I'll definitely make it again.
Updated at: Tue, 03 Oct 2023 23:56:38 GMT
Nutrition balance score
Unbalanced
Glycemic Index
22
Low
Glycemic Load
2
Low
Nutrition per serving
Calories361.9 kcal (18%)
Total Fat34.9 g (50%)
Carbs8 g (3%)
Sugars5.1 g (6%)
Protein5.6 g (11%)
Sodium148 mg (7%)
Fiber1.9 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Heat oil and butter in saute pan. Dice peppers, zucchini, and red onion.
SkilletStep 2
While sauteing the vegetables, boil the pasta.
Step 3
Add Chicken stock to the vegetables for another 2 to 3 minutes until the stock becomes part of the pesto sauce.
Step 4
Add 2 tablespoons of Parmesan
Step 5
Plate pasta and the vegetables with pesto, use Parmesan to garnish
Notes
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