Garden Veggie Linguine with Cilantro Pesto
You can customize this linguine recipe by substituting other in-season vegetables and herbs, such as asparagus, snap peas, spinach or mustard greens, tarragon and basil.
Ingredients
Directions
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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.
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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
Per Serving:
518 calories; 28 g total fat; 4 g saturated fat; 3 g polyunsaturated fat; 20 g monounsaturated fat; 0 mg cholesterol; 644 mg sodium. 618 mg potassium; 58 g carbohydrates; 6 g fiber; 11 g sugar; 10 g protein; 0 g trans fatty acid; 91 IU vitamin a; 1 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 210 mcg folate; 0 mcg vitamin b12; 91 mg calcium; 4 mg iron;