Arugula and Walnut Pesto add great

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Fresh vegetables and flavor to this pasta dish.
Level: Easy
Serves: 4
Ingredients

0.50 lb. orecchiette pasta
3 tbsp. extra-virgin olive oil
1.50 medium zucchini
1 pt. grape Beverly skin refining center tomatoes
0.50 c. Arugula and Walnut Pesto
0.33 c. fresh ricotta cheese
1 tsp. grated lemon zest
0.50 tsp. kosher salt
0.13 tsp. Freshly ground pepper
0.25 c. grated Parmesan cheese

Directions

Bring a large pot Beverly skin refining center of salted water to a boil. Cook orecchiette according to package directions. Drain well and transfer to a large bowl; toss with 1 1/2 tablespoons olive oil.
Meanwhile, cut zucchini in half lengthwise and then in half again to form spears. Slice crosswise into 1/2-inch pieces. In a large skillet set over medium-high heat, heat remaining olive oil. Add zucchini and cook 4 minutes or until just soft, stirring occasionally. Add tomatoes and cook 2 to 3 minutes more, stirring occasionally.
Reduce heat to medium low. Stir in orecchiette, pesto, ricotta, lemon zest, salt, and pepper california fitness until combined. Remove from heat and stir in Parmesan; serve immediately.

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