Linguine with Three Colors Vegetables and Pesto Sauce
Brighten up your dinner table with Linguine with Three Colors Vegetables and Pesto Sauce, a vibrant and wholesome dish that's as visually stunning as it is delicious. This quick and easy recipe combines tender linguine with the fresh flavors of zucchini, carrots, and cherry tomatoes—each contributing its own splash of green, orange, and red hues. Tossed in a rich, aromatic pesto sauce and elevated with a hint of garlic and parmesan, this pasta is a comforting medley of textures and tastes. Ready in just 35 minutes, it’s perfect for busy weeknights or casual gatherings. Garnish with fresh basil leaves for an extra touch of elegance, and prepare to wow your diners with a meal that’s both nutrient-packed and utterly satisfying.
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Recipe Information
Ingredients
- 400 grams Linguine
- 1 medium-sized Zucchini (green)
- 1 medium-sized Carrot (orange)
- 200 grams Cherry tomatoes (red)
- 150 grams Pesto Sauce
- 2 tablespoons Olive oil
- 30 grams Parmesan cheese (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 Garlic cloves
- 10 leaves Basil leaves (fresh, optional garnish)
Instructions
Bring a large pot of salted water to a boil and cook the linguine according to the package instructions. Reserve 1/2 cup of pasta water before draining.
While the pasta is cooking, prepare the vegetables. Slice the zucchini into thin half-moons, peel and julienne the carrot into thin strips, and halve the cherry tomatoes.
Finely mince the garlic cloves.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the zucchini and carrots to the skillet and cook for 5-7 minutes, stirring occasionally, until they begin to soften.
Add the halved cherry tomatoes to the skillet and season with salt and black pepper. Cook for an additional 3-4 minutes until the tomatoes start to release their juices.
Reduce the heat to low and stir in the pesto sauce. If the sauce is too thick, add a few tablespoons of the reserved pasta water to reach your desired consistency.
Transfer the cooked linguine to the skillet and toss gently to coat it in the pesto and vegetables.
Taste and adjust seasoning with additional salt and black pepper if needed.
Plate the pasta and, if desired, sprinkle with grated Parmesan cheese and garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.2 g | 166% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 17.8 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 4331 mg | 188% | |
| Total Carbohydrate | 156.0 g | 57% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 16.0 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 789 mg | 61% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1739 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
