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
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
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.
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