Pasta Primavera with Caramelized Onions
Gently sautéed summer vegetables are tossed with bright pesto and penne pasta.
Ingredients
- 2 large onions, sliced
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 2 large zucchini, sliced
- 3 Tbs olive oil
- 8 oz penne pasta
- 1 8 oz container basil pesto sauce
- 1 cup shredded Italian cheese blend
Directions
- In a large skillet, caramelize the onions by cooking on medium-low heat in 2 tablespoons of olive oil for 15 to 20 minutes, or until golden.
- Add red and green bell peppers, zucchini, and 1 tablespoons of olive oil to the onions. Continue to sauté 8 to 10 minutes, until the peppers and zucchini are tender.
- Meanwhile, cook penne pasta in boiling water for 10 minutes or until tender; drain.
- Return hot pasta to pan; add vegetables and basil pesto sauce. Gently toss ingredients together to coat. Heat through for 5 to 10 minutes.
- Lightly mix in shredded cheese and serve.
Nutrition Facts
Calories 548
Calories from Fat 295 (54%)
(51%)Total Fat 33g
(51%)Saturated Fat 10g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
(12%)Cholesterol 37mg
(22%)Sodium 539mg
(18%)Potassium 626mg
Total Carbohydrate 43g
(19%)Dietary Fiber 5g
Sugars 6g
Sugar Alcohols 0g
(45%)Protein 22g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.