Garden Veggie Pasta with Cilantro pesto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 oz dry pasta8oz zucchini,sliced8oz Baby carrots ,sliced2 seedless oranges1/4 cup olive oil1 cup fresh cilantro leaves1tsp dry mustard1 darlic clove minced.5 tsp crushes red pepper flakes
Makes 6 cups ,when finished.
Cook pasta according to package, add the carrots and zucchini
the last five minutes.
Drain and reserve 1/4 to 1/3 of pasta water.
For the Pesto: peel and quarter one orange.In food processor, combine the orange,garlic,olive oil,cilantro and the pasta water,
add the dry mustard and red pepper flakes.process until smooth.
Peel and chop remaining orange toss all together,top with some cilantro.
Serving Size: 1.5 cups per person
Number of Servings: 4
Recipe submitted by SparkPeople user INGMARIE.
Cook pasta according to package, add the carrots and zucchini
the last five minutes.
Drain and reserve 1/4 to 1/3 of pasta water.
For the Pesto: peel and quarter one orange.In food processor, combine the orange,garlic,olive oil,cilantro and the pasta water,
add the dry mustard and red pepper flakes.process until smooth.
Peel and chop remaining orange toss all together,top with some cilantro.
Serving Size: 1.5 cups per person
Number of Servings: 4
Recipe submitted by SparkPeople user INGMARIE.
Nutritional Info Amount Per Serving
- Calories: 372.9
- Total Fat: 14.8 g
- Cholesterol: 0.0 mg
- Sodium: 64.0 mg
- Total Carbs: 53.2 g
- Dietary Fiber: 5.3 g
- Protein: 11.6 g
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