dinner on wednesday

my friend katie gave me some left over pesto from a camping trip so i looked for recipes requiring pesto. both of these are from rachel ray's website. i am making both of these dishes for dinner on wednesday. hopefully they are good!





Tomato-Vegetable-Pasta Stoup

Rachael Ray
From Every Day with Rachael Ray
October 2007

SIX SERVINgs

Ingredients

2 tablespoons extra-virgin olive oil (EVOO)
1 zucchini, grated using the large holes of a box grater
2 carrots, peeled and grated using the large holes of a box grater
1 onion, chopped
4 ribs celery, chopped
1 bay leaf

Salt and pepper
4 cups vegetable or chicken broth
One 28-ounce can crushed tomatoes
One 15.5-ounce can chickpeas
2 jarred roasted red peppers, chopped
1/2 pound whole wheat penne rigate
1/4 cup store-bought pesto


1. heat the 2 tablespoons EVOO, 2 turns of the pan, in a large soup pot over medium-high heat. Add the zucchini, carrots, onion, celery and bay leaf, then season with salt and pepper and cook, stirring with a wooden spoon, about 8 minutes. Have your GH help you stir in the broth, tomatoes, chickpeas and red peppers; cover the pot and bring it all to a boil.
2. When the broth begins to boil, remove the lid. Then add the pasta and cook until al dente, 15 to 20 minutes. turn off the heat, then stir in the pesto. If the stoup gets too thick, stir in a little water to thin it out. Taste the stoup and season with more salt and pepper if you like; discard the bay leaf and serve.





Kids - Not-Your-Mama's Tuna Salad

Rachael Ray
From Every Day with Rachael Ray
June-July 2006

4 SERVINGS

Ingredients

1 tub (1 cup) store-bought pesto sauce, such as Buitoni brand
Juice of 1 lemon
Two 6-ounce cans water-packed tuna, drained
4 scallions, cut into thin strips with kitchen scissors or chopped

1 jarred whole roasted red pepper, cut into small pieces with kitchen scissors or chopped
Handful of grape tomatoes, halved
1/2 pound medium shell pasta—cooked al dente, rinsed under cold water and drained well
Salt and freshly ground pepper

Place the pesto in a large bowl and stir in the lemon juice. Add the tuna and flake it with a fork. Add the scallions, roasted red pepper, tomatoes and pasta, and toss the salad to coat evenly. Season to taste with salt and pepper.