Whether entertaining friends or making dinner for your family, this colorful vegetarian pasta dish is a perfect choice. Only you need to know how easy it is to prepare!
Veggies and Orecchiette with Arugula-Walnut Pesto
- Prep Time 35 min
- Total 35 min
- Servings 6
- Ingredients 12
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
Instructions
-
Step1In food processor, place pesto ingredients. Cover; blend on medium speed about 1 minute, stopping occasionally to scrape down sides, until smooth. Set aside.
-
Step2Cook and drain pasta as directed on package. Return to saucepan; cover to keep warm.
-
Step3Meanwhile, 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.
-
Step4Stir vegetables and pesto into pasta until evenly coated. Serve immediately.
Nutrition
390
Calories
19g
Total Fat
9g
Protein
47g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving (About 1 1/3 Cups)
- Calories
- 390
- Calories from Fat
- 170
- 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
3Tips from the Betty Crocker Kitchens
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