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Pasta lemon juice lemon peel Parmesan cheese light mayonnaise extra-virgin olive oil garlic pepper salt grape tomatoes zucchini frozen peas fresh basil
Viewed: 7 - Published at: 2 years agoIngredients
- 1 lb farfalle pasta
- 1/4 cup fresh lemon juice
- 1 tsp grated lemon peel
- 1/4 cup grated Parmesan cheese, plus more for garnish
- 3 tbsp light mayonnaise
- 3 tbsp extra virgin olive oil
- 2 cloves garlic, crushed with press
- 1 tsp pepper
- 1 tsp salt
- 1 pint multicolored grape tomatoes, cut into halves
- 1 medium zucchini, grated
- 1 cup frozen peas, thawed
- 1/4 cup packed fresh basil, finely chopped
Method
- Cook pasta as label directs. Meanwhile, from lemon grate peel and squeeze juice into large bowl. Whisk in Parmesan, mayonnaise, oil, garlic, pepper and 1 tsp sale. Add tomatoes, zucchini, peas, basil and pasta; toss well.
- Garnish with Parmesan and basil. 415 calories per serving.
