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Pasta Primavera with Arugula Pesto


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Rate this recipe 4.6/5 (7 Votes)


  • 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


Adapted from


Step 1

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 1 baking sheet. 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.

Personal note - I didn't have any walnuts so I used some pine nuts that I had in the cupboard. Roasted them until done. Also, I sauteed the grape tomatoes while the pasta cooked and added in with the other ingredients prior to serving. Delicious!

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