Tuesday, February 14, 2017

Bucatini With Pesto and Sweet Potatoes Recipe

Packed with delicious vegetables and pesto, this easy pasta dish can be ready in under half an hour. Sound like something you want to share with that special someone in your life.


1 large sweet potato, peeled and cubed
1 medium red onion, cut into wedges
1/3 cup plus 2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
4 cup torn kale, collards, or mustard greens
½ cup fresh flat-leaf parsley
2 ounce grated Parmesan cheese (about 1/2 cup), plus more for serving
1 clove garlic
2 teaspoon lemon zest, plus 1.5 tablespoons lemon juice
12 ounce bucatini


Preheat oven to 425° Fahrenheit Toss together potato, onion, and 2 tablespoons oil on a rimmed baking sheet. Season with salt and pepper. Bake, stirring once, until potato and onion are tender, 24 to 26 minutes
Meanwhile, place kale and parsley in a food processor. Pulse until chopped, 4 to 5 times. Add Parmesan, garlic, lemon zest, and juice. Pulse, scraping down the sides as needed, until finely chopped, 10 to 12 times. With the machine running, slowly add remaining 1/3 cup oil through the feed tube. Season with salt and pepper.
Cook pasta according to package directions, reserving 1/4 cup pasta water before draining. Toss pasta with roasted vegetables, pesto, and pasta water.
Serve topped with Parmesan and pine nuts.

Nutrition information Per Serving: protein: 17 g; fat: 30 g; carbohydrate: 80 g; fiber: 6 g; sodium: 289 mg; cholesterol: 12 mg; calories: 657.

Ready in under 30 minutes, this deserves a spot in your weeknight dinner rotation come 

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