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.
Prep/Total Time: 30 mins Makes: 4 servings
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 (optional)
1/2 teaspoon crushed red pepper
Cilantro and/or finely shredded orange peel (optional)
- 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.
- 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)
- Per serving:
- 518 kcal ,
- 28 g fat
- (4 g sat. fat ,
- 3 g polyunsaturated fat ,
- 20 g monounsaturated fat ),
- 0 mg chol. ,
- 644 mg sodium ,
- 58 g carb. ,
- 6 g fiber ,
- 11 g sugar ,
- 10 g pro.