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.

Source: Midwest Living


Read the full recipe after the video.

Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • 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

518 calories; fat 28g; saturated fat 4g; carbohydrates 58g; mono fat 20g; poly fat 3g; insoluble fiber 6g; sugars 11g; protein 10g; vitamin a 91.3IU; vitamin c 0.7mg; thiamin 0.6mg; riboflavin 0.4mg; niacin equivalents 4.9mg; vitamin b6 0.3mg; folate 209.7mcg; sodium 644mg; potassium 618mg; calcium 90.9mg; iron 3.8mg.