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Zucchini-Carrot Ribbons with Farfalle

Zucchini-Carrot Ribbons with Farfalle

Nutrition Facts
  • cal. (kcal) 478
  • Makes: 6 servings
  • Prep: 20 mins
  • Cook: 9 mins
  • 0
  • 1
  • 2
  • 3
  • 4
by 1 person

Ingredients

  • 2 cups packed basil leaves
  • 1/2 cup walnuts, toasted
  • 1 clove garlic
  • 1 tablespoon lemon juice
  • 1/2 cup olive oil
  • 1/2 cup grated Pecorino Romano cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 medium carrots, peeled
  • 2 medium zucchini, ends trimmed
  • 1 12 - ounce box Barilla Veggie Farfalle

Directions

  1. In a food processor, combine basil, 1/4 cup of the walnuts, the garlic and lemon juice. While processing, slowly stream in olive oil until smooth. Transfer mixture to a bowl and stir in Pecorino Romano, salt and pepper. Set aside.
  2. Using a vegetable peeler, create long strips of carrots and zucchini. Chop remaining 1/4 cup walnuts. Set aside.
  3. Bring a pot of salted water to a boil. Add farfalle and cook 9 minutes. Drain and rinse under cold water until cool. Stir in pesto, carrot and zucchini strips, and remaining walnuts.

Nutrition Information for Zucchini-Carrot Ribbons with Farfalle

Servings Per Recipe: 6
PER SERVING: 478 cal., 28 g total fat (5 g sat. fat), 10 mg chol., 401 mg sodium, 48 g carb. (4 g fiber), 15 g pro.

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