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Garden Veggie Linguine with Cilantro Pesto

Garden Veggie Linguine with Cilantro Pesto
Makes: 4 servings
Start to Finish: 30 mins
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  • user reviews (4)
Garden Veggie Linguine with Cilantro Pesto
Ingredients
  • 8
    ounces dry linguine or fettuccine
  • 8
    ounces baby zucchini, halved lengthwise, or 1 small zucchini, sliced
  • 8
    ounces peeled fresh baby carrots, halved
  • 2
    seedless oranges
  • 1/2
    cup olive oil
  • 1
    cup fresh cilantro leaves
  • 1
    teaspoon salt
  • 1
    teaspoon dry mustard
  • 1
    teaspoon minced garlic or dried garlic
  • 1/2
    teaspoon crushed red pepper
  • Cilantro and/or finely shredded orange peel (optional)
Directions

1. Cook pasta according to package directions, adding zucchini and carrots the last 5 minutes of cooking time. Drain; reserve 1/4 cup of the pasta water. Return pasta to pan.

2. For pesto, peel and quarter one orange. In a food processor combine orange quarters, olive oil, the 1 cup cilantro, the reserved pasta water, salt, dry mustard, garlic, and crushed red pepper. Peel and chop remaining orange. Toss together pasta, pesto, and chopped orange. If desired, top with additional cilantro and orange peel.

Nutrition Facts (Garden Veggie Linguine with Cilantro Pesto)
  • Servings Per Recipe 4,
  • Calories 518,
  • Protein (gm) 10,
  • Carbohydrate (gm) 58,
  • Fat, total (gm) 28,
  • Saturated fat (gm) 4,
  • Monosaturated fat (gm) 20,
  • Polyunsaturated fat (gm) 3,
  • Dietary Fiber, total (gm) 6,
  • Sugar, total (gm) 11,
  • Vitamin A (IU) 91,
  • Vitamin C (mg) 1,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 5,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 210,
  • Sodium (mg) 644,
  • Potassium (mg) 618,
  • Calcium (DV %) 91,
  • Iron (DV %) 4,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (4)
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lynnpeterson1017 wrote:

This recipe is great and a crowd pleaser....only problem we had was that it is on the zesty side. Our solution was to cut the red pepper in 1/2. We love it with extra veggies like asperagus and mushrooms.

9/5/2011 06:24:24 PM Report Abuse
lupewinku wrote:

Made this and it was easy and very good, fresh tasting.

7/19/2011 02:51:50 PM Report Abuse
kmknao wrote:

Already made this twice. It is even better cold the next day. I do not cook the zucchini as long as time given. I like it tender crisp. Great recipe!

7/12/2011 09:56:45 PM Report Abuse
harmoniehoney wrote:

Very Springy -- I added a little feta cheese and sliced jalapeno sausages from Trader Joe's. The cilantro pesto is so delicious, I am definitely keeping this one and adding more veggies next time.

5/2/2011 09:18:20 PM Report Abuse
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