Zucchini Pesto With Shrimp And Farfalle Recipe

Name: Zucchini Pesto With Shrimp And Farfalle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces uncooked multigrain bow tie pasta; 1 pound zucchini, sliced; 2 tablespoons olive oil, divided; 1 cup loosely packed basil leaves; 1/2 cup shredded Parmigiano-Reggiano or Parmesan cheese, divided; 3 tablespoons pine nuts, toasted; 4 garlic cloves, peeled and halved; 1 large sweet onion, chopped; 1 pound peeled and deveined cooked medium shrimp; 1/2 cup reduced-fat evaporated milk; 1 teaspoon lemon juice; 1-3/4 teaspoons kosher salt; 1/2 teaspoon grated lemon zest; 1/2 teaspoon coarsely ground pepper

Servings: persons

8 ounces uncooked multigrain bow tie pasta
1 pound zucchini, sliced
2 tablespoons olive oil, divided
1 cup loosely packed basil leaves
1/2 cup shredded Parmigiano-Reggiano or Parmesan cheese, divided
3 tablespoons pine nuts, toasted
4 garlic cloves, peeled and halved
1 large sweet onion, chopped
1 pound peeled and deveined cooked medium shrimp
1/2 cup reduced-fat evaporated milk
1 teaspoon lemon juice
1-3/4 teaspoons kosher salt
1/2 teaspoon grated lemon zest
1/2 teaspoon coarsely ground pepper

1
Cook pasta according to package directions. Meanwhile, in a Dutch oven, saute zucchini in 1 tablespoon oil until tender. Remove from the pan and cool slightly.
2
Drain pasta, reserving 1/3 cup cooking liquid. In a food processor, combine the basil, 1/4 cup cheese, pine nuts, garlic, reserved cooking liquid and 2/3 cup cooked zucchini. Cover and process until pureed.
3
In the same Dutch oven, cook onion in remaining oil until tender. Stir in the shrimp, pasta and remaining zucchini. Add the pureed mixture, milk, lemon juice, salt, lemon zest and pepper; toss to coat. Heat through. Sprinkle with remaining cheese.

729

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 ounces uncooked multigrain bow tie pasta, 1 pound zucchini, sliced, 2 tablespoons olive oil, divided, 1 cup loosely packed basil leaves, and more.

Yes, Zucchini Pesto With Shrimp And Farfalle falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Pesto With Shrimp And Farfalle

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