Photo: Lars Blankers
Ziti with Pesto and Potatoes
6 ingredients
Serves 4.
openrecipes
The green beans and potatoes can be cooked 1 day in advance. Leave the potatoes whole and peel and chop them just before using. Add the potatoes and green beans to the boiling pasta 1 minute before the pasta is al dente, to heat them through. Drain the pasta and vegetables and then toss with the pesto as directed.
Estimated Nutrition (whole recipe, rough)
525
Calories
20g
Protein
11g
Fat
86g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Potato | 1 medium (173g) baked | 161 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Bell Pepper | 1 medium (119g) | 31 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 white boiling potatoes, about 5 oz. total
- 2 Tbs. salt
- 3/4 lb. ziti, penne or other tubular pasta
- 1/3 lb. green beans, trimmed and cut crosswise into thirds
- 1 cup pesto sauce, homemade (see related recipe at left) or purchased
- 1/2 cup grated Parmigiano-Reggiano cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes