Pasta Primavera with Arugula Pesto

Pasta Primavera with Arugula Pesto Photo: Travis Rathbone


  • 2 zucchini, thinly sliced
  • 2 red onions, thinly sliced
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups arugula
  • 1 garlic clove, minced
  • 3 walnut halves, toasted and chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/4 cup grated Parmesan
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil
  • 1 pound cooked penne
  • 1/2 cup halved grape tomatoes
  • 2 tablespoons lemon juice


Preheat oven to 425°. In a bowl, toss zucchini and onions with 1 tablespoon olive oil and 1/4 tsp each salt and pepper. Spread on 2 baking sheets. Roast until tender (about 15 minutes), stirring once. In a food processor or blender, process arugula, garlic, walnuts, 1 tablespoon lemon juice, lemon zest, Parmesan, and 1/4 tsp each salt and pepper, pouring in 3 tablespoons olive oil in a slow stream. In a large bowl, toss arugula pesto with penne, roasted vegetables, grape tomatoes, and 2 tablespoons lemon juice.

    Pasta Primavera with Arugula Pesto changes up traditional pesto with arugula, lemon, and walnuts insead of basil and pine nuts.
  • Yield: Serves 6 (serving size: 1 1/2 cups pasta)

Nutritional Information

Calories per serving: 414
Fat per serving: 12.3g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 7g
Polyunsaturated fat per serving: 1.6g
Protein per serving: 12g
Carbohydrate per serving: 62g
Fiber per serving: 3g
Cholesterol per serving: 3mg
Iron per serving: 0.0mg
Sodium per serving: 254mg
Calcium per serving: 0.0mg

Good to Know

Recipe from Kelsey Nixon, host of Cooking Channel’s Kelsey’s Essentials and The Perfect 3

This Recipe Is

Kelsey Nixon