Rocky Mountain Lodge

Red Pepper Pasta Primavera Recipe

I’ve been working for the past 2 years, and diligently for the past 2 1/2 months on getting a cookbook written. I just finished it on Wednesday and sent it off to the publisher yesterday morning. I should hopefully have it back in a couple of months, if all goes well. Since I’m excited about the upcoming cookbook, I thought I’d post a bonus recipe. This is a recipe I’ve been making for years that my family, especially my hubby, just love, as well as the friends and family when I make for them when we have company as well. Enjoy!


½ Tbsp. Basil
½ Tbsp. Parsley
1 Medium-Large Red Pepper (can use green, flavor varies)
½ cup Mayonnaise
2 Tbsp. grated Parmesan Cheese
1 Tbsp. Lemon Juice
½ tsp. salt
1/8 tsp. Tabasco Sauce
1/8 tsp. black pepper
16 oz. Fettuccine or Linguine
2 Tbsp. olive oil
2 large Carrots, julienned
1 medium onion, cut into wedges
1 medium zucchini, julienned
10 oz. cooked chicken or turkey breast, cut into stripsFor Pesto:

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

For Pasta:

In a large pot bring water and oil to boil and cook pasta for 6 minutes. Add carrots and onion. Bring to boil again and cook for 2 more minutes. Add zucchini, return to boiling and cook 2 more minutes (or until pasta is done, but not mushy – al dente).

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

Serves 6Visit Rocky Mountain Lodge & Cabins’ recipe page at for more recipes.

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