Linguine with Zucchini, Carrots, and Mixed Herb Pesto Recipe

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.

No additional tips available.

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

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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.

Linguine with Zucchini, Carrots, and Mixed Herb Pesto

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