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Pesto Pasta Salad with Zucchini, Eggplant, and Snap Peas Recipe
Jun 22, 2012 @ 2:15 PM
Posted by
Daily Value: 34%
Servings: 4
High-Fiber, Low-Carb
Vegetarian, Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 679Daily Value: 34%
Servings: 4
High-Fiber, Low-Carb
Vegetarian, Gluten-Free, Wheat-Free
| Fat | 66g | 102% |
| Saturated | 11g | 54% |
| Carbs | 15g | 5% |
| Fiber | 7g | 28% |
| Sugars | 7g | 0% |
| Protein | 10g | 21% |
| Cholesterol | 10mg | 3% |
| Sodium | 2294mg | 96% |
| Calcium | 258mg | 26% |
| Magnesium | 70mg | 18% |
| Potassium | 624mg | 18% |
| Iron | 3mg | 17% |
| Zinc | 1mg | 9% |
| Vitamin A | 1813IU | 36% |
| Vitamin C | 49mg | 82% |
| Thiamin (B1) | 0mg | 12% |
| Riboflavin (B2) | 0mg | 12% |
| Niacin (B3) | 2mg | 8% |
| Vitamin B6 | 0mg | 18% |
| Folic Acid (B9) | 81µg | 20% |
| Vitamin B12 | 0µg | 3% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 9mg | 45% |
| Vitamin K | 132µg | 165% |
| Fatty acids, total monounsaturated | 44g | 0% |
| Fatty acids, total polyunsaturated | 10g | 0% |
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This vibrant pasta salad showcases fresh, seasonal produce — namely basil, zucchini, eggplant, and snap peas. The combination of colors and flavors harmonizes beautifully and makes for a full-flavored sude dish or light main course.
See all zucchini recipes.
INGREDIENTS
For the pesto:
- 3 cups fresh basil leaves
- 2 cloves garlic, chopped roughly
- 1/2 cup freshly grated Parmesan
- 1/4 cup walnuts
- 1 cup extra-virgin olive oil
- Kosher salt and pepper, to taste
For the pasta salad:
- 1 medium-sized eggplant, diced
- 1 medium-sized zucchini, diced
- 1 tablespoon extra-virgin olive oil
- 1/4 cup Salt and pepper, to taste
- 1 pound fusilli, cooked according to package directions and cooled
- 1/2 pound snap peas, chopped roughly
DIRECTIONS
For the pesto:
Add the basil, garlic, Parmesan, and walnuts to the bowl of a food processor and pulse 10 times to combine everything. Turn the processor back on and slowly pour in the olive oil through the feeding tube in a steady stream, until everything is fully combined and forms a sauce. Season with salt and pepper, to taste.
For the pasta salad:
Preheat the oven to 350 degrees.
Place the eggplant and zucchini on a baking sheet and toss with the olive oil, salt, and pepper and roast for 30 minutes. Stir the vegetables occasionally while roasting. Remove from the oven and let cool until they reach room temperature. Toss the eggplant, zucchini, pasta, and snap peas together with 1 cup of the pesto and serve immediately.
Recipe Details
Servings: 4Total time: 20 minutes
