Red Pepper Pasta Primavera

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1/2 tablespoon basil
1/2 tablespoon parsley
1 medium-large red pepper (can use green, flavor varies)
1/2 cup mayonnaise
2 tablespoons grated parmesan cheese
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon Tabasco Sauce
1/8 teaspoon black pepper
16 ounces fettuccine or linguine
2 tablespoons olive oil
2 large carrots, julienned
1 medium onion, cut into wedges
1 medium zucchini, julienned
10 ounces cooked chicken or turkey breast, cut into strips




FOR THE PESTO: In a blender or food processor, place basil, parsley, red pepper, mayonnaise, parmesan cheese, lemon juice, salt, Tabasco sauce, and black pepper. Cover, blend or process until pureed. Set aside.

FOR THE PASTA: In a large pot bring water and oil to boil and cook pasta for 6 minutes. Add carrots and onion. Bring to boil again and cook for 2 more minutes. Add zucchini, return to boiling and cook 2 more minutes (or until pasta is al dente).

Drain pasta and vegetables; return to saucepan. Stir in pesto; add chicken or turkey. Toss well to combine. Cook over very low heat until heated through, tossing occasionally. Serve immediately.


Active Time:  20 Minutes
Total Time:  1 Hour
Yield:  6 Servings

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