Garden Veggie Linguine with Cilantro Pesto


Top this fresh vegetarian pasta recipe with a homemade cilantro pesto for a 30-minute meal that will use up plenty of farmers market finds.

Total Time:
30 mins


  • 8 ounce dry linguine or fettuccine

  • 8 ounce baby zucchini, halved lengthwise, or 1 small zucchini, sliced

  • 8 ounce peeled fresh baby carrots, halved

  • 2 seedless oranges

  • ½ cup olive oil

  • 1 cup fresh cilantro leaves

  • 1 teaspoon salt

  • 1 teaspoon dry mustard

  • 1 teaspoon minced garlic or dried garlic (optional)

  • ½ teaspoon crushed red pepper

  • Cilantro and/or finely shredded orange peel (optional)


  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.

    Garden Veggie Linguine with Cilantro Pesto
    Andy Lyons

Nutrition Facts (per serving)

518 Calories
28g Fat
58g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 518
% Daily Value *
Total Fat 28g 36%
Saturated Fat 4g 20%
Sodium 644mg 28%
Total Carbohydrate 58g 21%
Total Sugars 11g
Protein 10g
Vitamin C 0.7mg 4%
Calcium 90.9mg 7%
Iron 3.8mg 21%
Potassium 618mg 13%
Folate, total 209.7mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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