SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Garden Veggie Linguine with Cilantro Pesto

Makes: 4 servings
Start to Finish 30 mins
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,
  • cal. (kcal) 518,
  • Fat, total (g) 28,
  • sat. fat (g) 4,
  • carb. (g) 58,
  • Monosaturated fat (g) 20,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 6,
  • sugar (g) 11,
  • pro. (g) 10,
  • vit. A (IU) 91,
  • vit. C (mg) 1,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 5,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 210,
  • sodium (mg) 644,
  • Potassium (mg) 618,
  • calcium (mg) 91,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe