Pesto Pasta Primavera

Spring veggies, arugula pesto, artichoke gremolata

Pesto Pasta Primavera
  • Cook Time
  • Servings
  • 530

A light, bright pasta dish perfect for warm nights. Tomatoes, zucchini, snap peas, and bell peppers are sautéed until tender, then tossed with whole-wheat linguine. A nut-free arugula-basil pesto and spinach join the mix, with the warm pasta wilting the spinach. An artichoke gremolata (a lemon zest- and parsley-based condiment) adds an herbaceous punch on top.

Diets: Vegan

Nutrition Facts

2 servings per container
Serving size(525 g)
Amount per serving
% Daily Value*
Total Fat 20g31%
Saturated Fat 1.5g8%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 300mg13%
Total Carbohydrate 82g27%
Dietary Fiber 17g68%
Total Sugars 12g
Includes Added Sugars
Protein 18g
Vitamin D
Calcium 20%
Iron 35%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

All ingredients in this recipe:
whole-wheat linguine (whole grain durum wheat flour), grape tomatoes, zucchini, Arugula pesto (basil, chopped, baby arugula, chopped, lemon juice, garlic, minced, nutritional yeast [inactive dry yeast, niacin, pyridoxine HCL, riboflavin, thiamin HCL, folic acid, B12], Salt (to taste), Pepper (to taste), safflower oil, water, parsley, chopped), Lemon & shallot (lemon, shallot), Parsley & garlic (parsley, garlic), artichoke hearts (organic artichoke hearts, water, sea salt), Red & yellow bell peppers (red bell pepper, sides, yellow bell pepper, sides), baby spinach, snap peas

Allergen information:
Contains wheat

Manufactured on equipment that processes products containing egg, fish/shellfish, milk, sesame, soy, peanuts, and tree nuts.