Farfalle Zucchini And Bell Peppers In Pesto - cooking recipe

Ingredients

8 ounces uncooked farfalle pasta (bow tie pasta, about 4 cups)
3 tablespoons commercial pesto sauce
2 cups shredded zucchini
1 cup diced red bell pepper
1/2 cup thinly sliced red onion
1 tablespoon fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon fresh ground black pepper
1/2 cup grated parmigiano-reggiano cheese, divided

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain pasta; return to pan.
Add pesto; stir well.
Add zucchini and next 6 ingredients (zucchini through black pepper); toss well.
Stir in 1/4 cup cheese. Top with remaining cheese.