Linguine with Zucchini, Carrots, and Mixed Herb Pes

Name: Linguine with Zucchini, Carrots, and Mixed Herb Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium carrots; 3 medium zucchini; 1 pound dried linguine; 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

Servings: persons

4 medium carrots
3 medium zucchini
1 pound dried linguine
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

1
Using a mandoline cut carrots and zucchini into 1/8-inch-thick julienne strips.
2
(Alternatively, using a sharp knife, halve carrots and zucchini crosswise and cut lengthwise into 1/8-inch-wide pieces.)
3
In a 6-quart kettle bring 5 quarts salted water to a boil.
4
Add linguine and cook 8 minutes, or until barely tender.
5
Add carrots and cook 1 minute.
6
Add zucchini and cook 1 minute.
7
Reserve 2/3 cup cooking water and drain pasta and vegetables.
8
In a large bowl stir together pesto and reserved hot cooking water.
9
Add pasta and vegetables and toss well.
10
In a food processor blend together all ingredients with salt and pepper to taste until smooth.
11
Pesto keeps, surface covered with plastic wrap, chilled, 1 week.

359

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 medium carrots, 3 medium zucchini, 1 pound dried linguine, 1 cup packed fresh flat-leafed parsley leaves, washed well and spun dry, and more.

Yes, Linguine with Zucchini, Carrots, and Mixed Herb Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Linguine with Zucchini, Carrots, and Mixed Herb Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions