dinner recipe · #03415
Pesto Zucchini Green Pea Rice Vermicelli Bowl
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 38 min
- Servings
- 6
- Difficulty
- Level 2
- Ingredients
- 8
Prep18 min
Cook20 min
Inactive0 min
Total38 min
Ingredients
- 12 ozRice Vermicelli
- 12 cupsWater
- 1 tbspVegetable Oil
- ¾ cupPesto
- 8 ozZucchini
- 6 ozGreen Peas
- 3 ozParmesan Cheese
- ¾ tspTable Salt
Instructions
- Bring the Water to a boil with half of the Table Salt. Add the Rice Vermicelli, cook until just tender according to its package timing, reserve 1 cup of cooking water, and drain.
- Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Prepare the Zucchini, Green Peas. Stir together the Pesto, Parmesan Cheese for the sauce or finishing mixture.
- Heat the Vegetable Oil in a wide skillet and cook the Zucchini, Green Peas until tender. Add the Pesto, Parmesan Cheese and remaining Table Salt, then fold in the Rice Vermicelli, loosening with reserved cooking water as needed, and serve hot.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 14.1 g
- Carbohydrates
- 54.4 g
- Fat
- 18.2 g
- Fiber
- 3.5 g
- Sodium
- 771.9 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Milk, Tree nuts
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.