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Basil Pesto Pasta With Zucchini and Mint

Basil Pesto Pasta With Zucchini and Mint
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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Cook the pasta according to the package directions. 
  2. Meanwhile, place the garlic, pine nuts, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor and pulse to combine. While the machine is running, drizzle in 2/3 cup of the oil through the feed tube, stopping occasionally to scrape down the sides. Transfer to a bowl and stir in the Parmesan.
  3. Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the zucchini, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper. Cook, stirring occasionally, until tender, 4 to 5 minutes. Stir in the mint.
  4. Divide the pasta among bowls and spoon the pesto and zucchini over the top.
By May, 2007

Nutritional Information

  • Per Serving
  • Calories 825Calories From Fat 51%
  • Fat 47g
  • Sat Fat 1g
  • Cholesterol 5mg
  • Sodium 356mg
  • Carbohydrate 89g
  • Fiber 6g
  • Sugar 4g
  • Protein 19g
What does this mean? See Nutrition 101 .

Quick Tip

Barilla Plus Multigrain Spaghetti
Dried pasta can stay in a cabinet or on a pantry shelf for a full year, even if the package has been opened.

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