Fusilli with Sun-dried Tomato Pesto
and mushrooms / zucchini / white beans
With leftover sun-dried tomato pesto from earlier in the week, this vegetarian one-pan (plus one for cooking pasta) meal comes together in a flash.
Smarts: Any beans would be great here, so try it with chickpeas, kidney beans, or even pinto beans if you prefer.
Smarts: Any beans would be great here, so try it with chickpeas, kidney beans, or even pinto beans if you prefer.
Tags
Proteins
Cuisines
Ingredients
Sun-Dried Tomato Pesto:
- Sun-dried tomatoes in oil - 1/2 cup , drained and rinsed
- Garlic - 1 clove , peeled
- Pecan halves - 1/4 cup
- Cheese, parmesan (opt) - 2 Tbsp
- Arugula - 1/2 oz
- Oil, olive - 1 1/2 Tbsp
- Water - 1 Tbsp
Fusilli with Sun-dried Tomato Pesto:
- Pasta, fusilli - 10 oz (sub any fun pasta shape)
- Zucchini - 1 lb , cubed
- Shallots - 2 cloves , diced
- Parsley, fresh - 2 Tbsp , chopped
- Cheese, fontina - 3 oz , grated (sub provolone or mozzarella)
- Mushrooms, any button - 8 oz , sliced (look for pre-sliced)
- Beans, cannellini or pinto (14 oz / 397 g) - 1 can , drained and rinsed
- Sun-dried tomato pesto (ingredients listed separately) - ~3/4 cup
- Oil, cooking - 1 Tbsp
Nutrition Facts
Amount Per Serving
Calories
620
Just a moment...
% Daily Value
Total Fat
24g
38%
Just a moment...
Saturated Fat
7g
33%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
27mg
9%
Just a moment...
Sodium
401mg
17%
Just a moment...
Total Carbohydrate
78g
26%
Just a moment...
Dietary Fiber
6g
23%
Just a moment...
Sugars
7g
Just a moment...
Protein
25g
Just a moment...
Prep
- Pasta - Cook pasta according to package directions. If making ahead, toss with some oil to help prevent sticking. (Can be done up to 5 days ahead)
- Make pesto - (Skip if made ahead for Tuesday.) Drain and rinse tomatoes. Peel garlic. Place all pesto ingredients in a food processor. Pulse until thickened. If it doesn’t blend easily, add more water a bit at a time. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
- Zucchini / Shallots / Parsley - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Cheese - Grate cheese. (Can be done up to 3 days ahead)
- Mushrooms (if not pre-sliced) - Slice mushrooms. (Can be done up to 2 days ahead)
- Beans - Drain and rinse.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- Turn on the oven’s broiler and move one oven rack so that it is about 6” / 15 cm below the heat source.
- Give pesto a stir and add some water until it is smooth and saucy enough to easily coat pasta.
- Heat a large oven-safe skillet with oil over medium heat. Add mushrooms and zucchini and saute until tender, 8 to 10 minutes.
- Add shallots and some salt and saute for 2 minutes more.
- Remove pan from heat and stir in pasta, pesto, and beans.
- Top pasta with cheese and place under the broiler. Broil until cheese is melted, 2 to 3 minutes. (Be careful when you remove the skillet - the handle will be hot.)
- Serve pasta with parsley on top. Enjoy!
Nutrition Facts
Amount Per Serving
Calories
620
Just a moment...
% Daily Value
Total Fat
24g
38%
Just a moment...
Saturated Fat
7g
33%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
27mg
9%
Just a moment...
Sodium
401mg
17%
Just a moment...
Total Carbohydrate
78g
26%
Just a moment...
Dietary Fiber
6g
23%
Just a moment...
Sugars
7g
Just a moment...
Protein
25g
Just a moment...
Reviews
Ratings
0 reviews