Try this Linguine with Zucchini, Carrots, And Mixed Herb Pesto recipe, or contribute your own.
Suggest a better descriptionUsing a mandoline cut carrots and zucchini into 1/8-inch-thick julienne strips. (Alternatively, using a sharp knife, halve carrots and zucchini crosswise and cut lengthwise into 1/8-inch-wide pieces.) In a 6-quart kettle bring 5 quarts salted water to a boil. Add linguine and cook 8 minutes, or until barely tender. Add carrots and cook 1 minute. Add zucchini and cook 1 minute. Reserve 2/3 cup cooking water and drain pasta and vegetables. In a large bowl stir together pesto and reserved hot cooking water. Add pasta and vegetables and toss well. To make mixed herb pesto: In a food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, surface covered with plastic wrap, chilled, 1 week. Makes about 3/4 cup. Serves 6. Gourmet August 1995 Per serving: 1039 Calories (kcal); 91g Total Fat; (74% calories from fat); 18g Protein; 52g Carbohydrate; 0mg Cholesterol; 120mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 17 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (1330g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1711 | ||
Calories from Fat: 279 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.1g | 41 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 14.4g | ||
Polyunsanturated Fat 7.4g | ||
Cholesterol 331.1mg | 102 % | |
Sodium 356.6mg | 12 % | |
Potassium 3591.2mg | 95 % | |
Total Carbohydrate 300.7g | 88 % | |
Dietary Fiber 14.9g | 60 % | |
Sugars, other 285.7g | ||
Protein 64.1g | 92 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1711
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