Veggies and Orecchiette with Arugula-Walnut Pesto

  • Prep 35 min
  • Total 35 min
  • Servings 6

Ingredients

Pesto

1 1/2
cups firmly packed fresh arugula leaves
1/2
cup grated Romano or Parmesan cheese
1/4
cup chopped walnuts
1
clove garlic
1/3
cup extra-virgin olive oil

Pasta and Sauce

3
cups uncooked orecchiette (tiny disk) pasta (12 oz)
1
tablespoon olive or vegetable oil
1
medium onion, chopped (1/2 cup)
1
package (8 oz) sliced fresh mushrooms (about 3 cups)
1
pint (2 cups) grape tomatoes, halved
1/2
teaspoon salt
1/4
teaspoon pepper

Steps

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  • 1
    In food processor, place pesto ingredients. Cover; blend on medium speed about 1 minute, stopping occasionally to scrape down sides, until smooth. Set aside.
  • 2
    Cook and drain pasta as directed on package. Return to saucepan; cover to keep warm.
  • 3
    Meanwhile, in 10-inch skillet, heat oil over medium heat. Add onion; cook and stir 2 minutes. Stir in mushrooms, tomatoes, salt and pepper. Cook 5 minutes, stirring frequently, until mushrooms are tender and tomatoes are soft.
  • 4
    Stir vegetables and pesto into pasta until evenly coated. Serve immediately.

Notes









Tips

Expert Tips

  • Substitute Campanelle pasta (small bells or flowers) if orecchiette isn’t available.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving (About 1 1/3 Cups)
Calories
390
Calories from Fat
170
% Daily Value
Total Fat
19g
29%
Saturated Fat
2 1/2g
11%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
200mg
8%
Potassium
300mg
8%
Total Carbohydrate
47g
16%
Dietary Fiber
3g
14%
Sugars
4g
Protein
9g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
8%
8%
Calcium
2%
2%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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