Mini Farfalle with Zucchini, Red Bell Pepper and Pesto

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This was a meal I made from leftovers in my fridge. Roast chicken and pasta with vegetables was a surprisingly nice summer meal.

Mini Farfalle with Zucchini, Red Bell Pepper and Pesto

Ingredients:

½ lb. mini farfalle pasta

1 Tbsp. olive oil

½ onion, diced

1 zucchini, diced

1 red bell pepper, diced

¼ cup pesto (homemade recipe here)

2 Tbsp. pine nuts

Directions:

Boil salted water and cook pasta according to directions. Heat large skillet with oil over medium-high heat and add onions. Cook for 3 minutes then add zucchini and bell pepper. Cook till softened about 10 minutes. Add pasta and combine. Add pesto and pine nuts.

More pasta recipes:

Tuna, White Bean and Tomato Sauce Pasta

White Bean and Pasta Soup

Pasta with Fire Roasted Tomatoes

Spaghetti with Artichoke, Bacon, and Sun-dried Tomato Cream Sauce

Baked Macaroni and Cheese

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