Linguine Pasta With Zucchini Pesto Barilla Recipes

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LINGUINE WITH ZUCCHINI, CARROTS, AND MIXED HERB PESTO



Linguine with Zucchini, Carrots, and Mixed Herb Pesto image

Categories     Herb     Pasta     Vegetable     Vegetarian     High Fiber     Basil     Walnut     Carrot     Zucchini     Summer     Gourmet

Yield Serves 6

Number Of Ingredients 13

4 medium carrots
3 medium zucchini
1 pound dried linguine
For 3/4 cup mixed herb pesto:
1 cup packed fresh flat-leafed parsley leaves, washed well and spun dry
1/2 cup packed fresh basil leaves, washed well and spun dry
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary leaves
1 tablespoon fresh tarragon leaves
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
1/3 cup olive oil
1/4 cup walnuts, toasted golden brown and cooled
1 tablespoon balsamic vinegar

Steps:

  • Using a mandoline cut carrots and zucchini into 1/8-inch-thick julienne strips. (Alternatively, using a sharp knife, halve carrots and zucchini crosswise and cut lengthwise into 1/8-inch-wide pieces.)
  • In a 6-quart kettle bring 5 quarts salted water to a boil. Add linguine and cook 8 minutes, or until barely tender. Add carrots and cook 1 minute. Add zucchini and cook 1 minute. Reserve 2/3 cup cooking water and drain pasta and vegetables.
  • In a large bowl stir together pesto and reserved hot cooking water. Add pasta and vegetables and toss well.
  • To make mixed herb pesto:
  • In a food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, surface covered with plastic wrap, chilled, 1 week. Makes about 3/4 cup.

LINGUINE WITH PESTO, TOMATO AND ZUCCHINI



Linguine With Pesto, Tomato and Zucchini image

This is great served with french bread and dipping sauce. Easy and fast to put on the table without fuss. Great family dish

Provided by TishT

Categories     One Dish Meal

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 (9 ounce) packages fresh linguine
1 (7 ounce) package refrigerated basil pesto
1/4 cup olive oil
4 cups zucchini, diced
1 cup onion, chopped
2 garlic cloves, finely chopped
1 (28 ounce) can tomatoes with juice, diced
1/3 cup fresh basil, chopped (optional)
2/3 cup parmesan cheese, grated

Steps:

  • Prepare pasta according to package directions.
  • Heat oil in a large skillet.
  • Add zucchini and onion; cook until zucchini is almost tender.
  • Add garlic and tomatoes; reduce heat to low.
  • Cook until juices evaporate.
  • Add pesto to hot pasta; toss to coat.
  • Add zucchini mixture; stir to combine.
  • Season with salt and ground black pepper.
  • Top with basil and cheese.

Nutrition Facts : Calories 516.4, Fat 15.8, SaturatedFat 3.6, Cholesterol 71.9, Sodium 499.9, Carbohydrate 81.5, Fiber 16.7, Sugar 8.2, Protein 21

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