• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Linguine with Spring Vegetables (Aicr)

  • Recipe Submitted by on

Category: Pasta, Vegetables

 Ingredients List

  • 1 lb Linguine; uncooked
  • 1/2 c Chopped cilantro
  • 1/8 c Chopped mint
  • 1/4 c Grated Parmesan cheese
  • 5 tb Olive oil; divided
  • Salt and pepper; to taste
  • 1 c Fresh peas
  • 2 Cloves garlic; minced
  • 1 c Sliced spring onions
  • 1 c Diced yellow squash
  • 1 c Diced zucchini
  • 12 oz Can crushed tomatoes
  • 1/2 c Asparagus tips
  • 1/2 c Diced fennel bulb


*In a blender or food processor, puree the cilantro, mint, Parmesan cheese
and 3 tablespoons of oil. Add salt and pepper to taste. Set aside.

*Blanch the peas in boiling water for three minutes; drain and rinse in
cold water.

*Heat a four-quart pot over high heat. Add the remaining 3 tablespoons of
oil, garlic, and spring onions and mix well. Add the peas and other
vegetables except the tomatoes and continue cooking over very high heat
until the vegetables are tender. Add the tomatoes and season with salt and
pepper. Remove the pot from the heat. Cook the pasta according to package
directions; drain. Toss the pasta with the vegetables over low heat, mixing
in half of the herb pesto mixture.

*Serve with a dollop of pesto and garnish with Parmesan cheese and sprigs
of cilantro.

(PER PORTION: Each of the 8 servings contains 337 calories and 11 grams of

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