Looking for a fresh and flavorful pasta recipe? Look no further than this Garden Veggie Linguine with Cilantro Pesto! This dish features a vibrant mix of summer vegetables, including zucchini, bell pepper, and cherry tomatoes, all tossed in a zesty cilantro pesto. The linguine pasta adds a satisfying chewiness that balances out the dish perfectly. Keep reading for the recipe, nutritional information, storage tips, and more.

Garden Veggie Linguine with Cilantro Pesto Recipe:

Ingredients:

  • 8 ounces linguine pasta
  • 2 tablespoons olive oil
  • 1 zucchini, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup cherry tomatoes, halved
  • Salt and pepper to taste
  • 1/2 cup fresh cilantro leaves, packed
  • 1/4 cup pine nuts
  • 2 garlic cloves, chopped
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup olive oil
  • Juice of 1 lime

Instructions:

  • Cook the linguine according to package instructions until al dente. Drain and set aside.
  • In a large skillet, heat the olive oil over medium-high heat. Add the sliced zucchini and yellow bell pepper, and cook until tender, about 5-7 minutes.
  • Add the halved cherry tomatoes to the skillet and cook for an additional 2-3 minutes.
  • Season the vegetables with salt and pepper to taste, then remove from heat.
  • To make the cilantro pesto, add the cilantro leaves, pine nuts, chopped garlic, grated Parmesan cheese, olive oil, and lime juice to a food processor. Pulse until smooth and creamy.
  • In a large mixing bowl, toss the cooked linguine with the cilantro pesto until well coated.
  • Add the cooked vegetables to the bowl and gently mix everything together.
  • Serve the Garden Veggie Linguine with Cilantro Pesto topped with extra grated Parmesan cheese and chopped cilantro, if desired.

Nutritional Values of Garden Veggie Linguine with Cilantro Pesto:

One serving of Garden Veggie Linguine with Cilantro Pesto (1/4 of the recipe) contains approximately:

  • Calories: 490
  • Fat: 25 g
  • Carbohydrates: 55 g
  • Protein: 12 g
  • Fiber: 5 g
  • Sodium: 210 mg

How to Store Garden Veggie Linguine with Cilantro Pesto:

This dish can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave or heat in a skillet on the stove until warmed through. You may need to add a splash of water or olive oil to the skillet to prevent the pasta from drying out.


Tips on Making Garden Veggie Linguine with Cilantro Pesto:

  • Feel free to swap out the vegetables with your favorites or whatever is in season. This dish is very versatile and can be adapted to your taste.
  • If you don't have pine nuts on hand, you can use walnuts or almonds instead.
  • To make this dish vegan, omit the Parmesan cheese or use a vegan alternative.

Garden Veggie Linguine with Cilantro Pesto is a bright and satisfying pasta dish that's perfect for summer nights or any time you're in the mood for something fresh and delicious. With its mix of colorful vegetables and zesty cilantro pesto, it's a crowd-pleaser that's sure to become a new favorite. And with its customizable ingredients, you can make it your own by swapping out veggies or adding your favorite protein. So why not