Garden Veggie Pasta with Cilantro pesto
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Garden Veggie Pasta with Cilantro pesto calories by ingredient
Introduction
from BH and GardensThis can also be varied with other veggies of the seasons. from BH and Gardens
This can also be varied with other veggies of the seasons.
Number of Servings: 4
Ingredients
-
8 oz dry pasta
8oz zucchini,sliced
8oz Baby carrots ,sliced
2 seedless oranges
1/4 cup olive oil
1 cup fresh cilantro leaves
1tsp dry mustard
1 darlic clove minced
.5 tsp crushes red pepper flakes
Directions
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.