Pesto Whole Grain Pasta with Zucchini, Tomatoes & Romano
Make It Vegetarian

Pesto Whole Grain Pasta

with Zucchini, Tomatoes & Romano

30 MIN
2 Servings
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  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined) View recipe
  • Make it Vegetarian
    remove Shrimp & add 1/2 lb broccoli
    Wellness
  • Make it Vegetarian

    From the Test Kitchen

    This vibrant shrimp dish features our new whole grain radiator pasta, which boasts a hearty texture and a ruffled shape that's perfect for soaking up sauces, like our fragrant basil pesto.
    CLICK FOR RECIPE CARD

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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      540 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Pesto Whole Grain Pasta with Zucchini, Tomatoes & Romano
    Title
    • 6 oz Whole Grain Radiator Pasta (Contains 34 G Whole Grain Per 2 Oz Serving)
    • ½ lb Broccoli
    • 1 Zucchini
    • 3 Tbsps Basil Pesto
    • 4 oz Grape Tomatoes
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 Tbsp Capers
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • ¼ cup Grated Romano Cheese
    • 1 oz Sliced Roasted Red Peppers
    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes. Place in a medium bowl; drizzle with olive oil and season with salt and pepper. Roughly chop the peppers. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets.

    Cook the pasta
    2 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot.

    Cook the zucchini
    3 Cook the zucchini

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the bowl of seasoned tomatoes. Wipe out the pan.

    Cook the broccoli
    4 Cook the broccoli

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets in an even layer. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Loosely cover the pan with foil and cook, without stirring, 2 to 3 minutes, or until the broccoli is slightly softened and the water has cooked off. Add the spice blend and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat.

    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the cooked broccoli, cooked zucchini and tomatoes, pesto, capers, chopped peppers, and a drizzle of olive oil. Season with salt and pepper. Stir to thoroughly combine. Serve the finished pasta garnished with the cheese. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes. Place in a medium bowl; drizzle with olive oil and season with salt and pepper. Roughly chop the peppers. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets.

    2 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot.

    Cook the pasta
    Cook the zucchini
    3 Cook the zucchini

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the bowl of seasoned tomatoes. Wipe out the pan.

    4 Cook the broccoli

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets in an even layer. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Loosely cover the pan with foil and cook, without stirring, 2 to 3 minutes, or until the broccoli is slightly softened and the water has cooked off. Add the spice blend and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat.

    Cook the broccoli
    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the cooked broccoli, cooked zucchini and tomatoes, pesto, capers, chopped peppers, and a drizzle of olive oil. Season with salt and pepper. Stir to thoroughly combine. Serve the finished pasta garnished with the cheese. Enjoy!

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