Garden Veggie Linguine with Cilantro Pesto

By AJloves2cook

Make this dish with your favorite seasonal veggies. We love it with fresh zucchini and baby carrots.

Calories518
Total Fat (g)28
Saturated Fat (g)4,
Monounsaturated Fat (g)20,
Polyunsaturated Fat (g)3,
Sodium (mg)644,
Carbohydrate (g)58,
Total Sugar (g)11,
Fiber (g)6,
Protein (g)10,
Vitamin C (DV%)1.11,
Calcium (DV%)9,
Iron (DV%)21,
Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 8 oz. dry linguini or fettuccini
• 8 oz. baby zucchini, halved lengthwise or 1 small zucchini, sliced
• 8 oz. pkg. peeled fresh baby carrots, halved
• 2 seedless oranges
• 1/2 cup olive oil
• 1 cup fresh cilantro leaves
• 1 tsp. dry mustard
• 1 tsp. minced garlic or dried garlic
• 1/2 tsp. crushed red pepper
• Cilantro and/or finely shredded orange peel (optional)

Details

Servings 4
Preparation time 30mins
Cooking time 30mins
Adapted from bhg.com

Preparation

Step 1

1. Cook pasta according to package directions, adding zucchini and carrots the last 5 minutes. Drain; reserve 1/4 cup pasta water. Return pasta to pan.

2. For pesto, peel and quarter one orange. In processor combine orange, olive oil, cilantro, pasta water, 1 teaspoon salt, mustard, garlic, and red pepper. Peel and chop remaining orange. Toss all together; top with cilantro and orange peel. Makes 4 servings.