Red Pepper Pasta Primavera

6 servings


  • 1/2 tablespoon basil
  • 1/2 tablespoon parsley
  • 1 medium-large red pepper (can use green, flavor varies)
  • 1/2 cup mayonnaise
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon Tabasco Sauce
  • 1/8 teaspoon black pepper
  • 2 tablespoons olive oil
  • 16 ounces fettuccine or linguine
  • 2 large carrots, julienned
  • 1 medium onion, cut into wedges
  • 1 medium zucchini, julienned
  • 10 ounces cooked chicken or turkey breast, cut into strips



In a blender or food processor, place the basil, parsley, red pepper, mayonnaise, Parmesan cheese, lemon juice, salt, Tabasco sauce and black pepper. Cover, blend or process until pureed. Set aside.


In a large pot, bring water and oil to a boil and cook the pasta for 6 minutes. Add the carrots and onion. Bring to a boil again and cook for 2 more minutes. Add the zucchini, return to a boil and cook 2 more minutes (or until the pasta is al dente).

Drain the pasta and vegetables; return to the saucepan. Stir in the pesto; add the chicken or turkey. Toss well to combine. Cook over very low heat until heated through, tossing occasionally. Serve immediately.

Recipe reprinted by permission of <I>Rocky Mountain Lodge & Cabins, CO<. All rights reserved.

RecID 7178

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