SPAGHETTI PESTO
Here's the trick to getting the creamiest pesto spaghetti evenly covered in silky sauce! Make it with homemade or purchased basil pesto for a fast dinner.
Provided by Sonja Overhiser
Categories Main Dish
Time 20m
Number Of Ingredients 6
Steps:
- Start a pot of well salted water to a boil. Boil the pasta until it is just al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes). Just before draining, reserve 1 cup pasta water! Then drain the pasta.
- Place the pasta in a bowl (not the pasta pot). Stir together the pasta, pesto, and 1/2 cup pasta water, tossing with tongs until the pesto is well distributed and the pasta water forms a creamy sauce. Add more pasta water if desired. Stir in 1/4 teaspoon kosher salt and taste. If the flavor doesn't pop, add a few more pinches until it does (the salt content in purchased pesto brands varies, as well as the amount of salt you used in the pasta water). Serve immediately.
- Store any leftovers refrigerated: note that pesto can get gummy when reheated, so it's best to eat leftovers cold or room temp.
Nutrition Facts : Calories 464 calories, Sugar 2.6 g, Sodium 274.2 mg, Fat 16.2 g, SaturatedFat 2.6 g, TransFat 0.1 g, Carbohydrate 65 g, Fiber 3.1 g, Protein 13.1 g, Cholesterol 0 mg
LINGUINE WITH ROASTED VEGETABLES AND PESTO
Add something tasty to your family's Italian dinner! Serve pasta made with roasted veggies - ready in 45 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange onion pieces in baking dish. Bake 10 minutes. Add bell peppers and mushrooms to onions; spray with cooking spray and sprinkle with salt. Bake 15 minutes. Stir in tomatoes. Bake about 5 minutes longer or until vegetables are tender.
- Meanwhile, cook and drain linguine as directed package.
- Stir pesto into roasted vegetables. Place linguine on large serving platter. Top with vegetable mixture and cheese.
Nutrition Facts : Calories 350, Carbohydrate 55 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 6 g, Protein 13 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 6 g, TransFat 0 g
PESTO PASTA WITH VEGETABLES
This Pesto Pasta with Vegetables, also known as pesto primavera, is the perfect light dish to enjoy for lunch or dinner. Plus, you get to choose any vegetables of your choice to throw in the mix!
Provided by Mackenzie Burgess, RDN
Categories Main Dish Choices
Time 25m
Number Of Ingredients 8
Steps:
- In a large pot, bring water to a boil. Cook your pasta according to the package directions. Once cooked, reserve 1/4 cup of pasta water, then drain pasta and place it back into the pot.
- While pasta is cooking, heat oil in a large pan over medium heat. Add vegetables and saute for 3-4 minutes until slightly softened. Turn heat to low and stir in garlic and Italian seasoning.
- Add cooked pasta over vegetables. Toss everything with pesto, parmesan cheese, and lemon juice. If you prefer a thinner sauce, add the reserved pasta water and toss once again.
- Serve pasta with more parmesan cheese on top, if desired.
Nutrition Facts : Calories 390 calories, Carbohydrate 45 grams carbohydrates, Fat 19 grams fat, Fiber 12 grams fiber, Protein 21 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 serving, Sodium 500 milligrams sodium, Sugar 7 grams sugar
PESTO WITH LINGUINI
Steps:
- Using a pestle and mortar, combine the basil, cheeses, pine nuts, garlic, and salt and grind until a paste is formed. Add the olive oil slowly and mix with the mashed basil mixture until well combined.
- Prepare pasta in boiling water and drain. Using a hot skillet, place pasta in skillet and add the pesto to the warm pasta. Stir the pesto into the pasta and serve.
LINGUINE WITH THREE COLORS VEGETABLES AND PESTO SAUCE
Make and share this Linguine With Three Colors Vegetables and Pesto Sauce recipe from Food.com.
Provided by Artandkitchen
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring salted water to boil and cook your linguine as described on the product package.
- In the meanwhile fry the red bel peppers 5 minutes in oil, add garlic and fry for another 5 minutes.
- Blanch zucchini until soft.
- Mix pesto, chopped olives, and chopped sunflower kernels together.
- Arrange hot linguine in 4 single plates.
- Adjust first zucchini and then the red bell peppers on linguine.
- Spoon pesto mix on them.
- Top with sliced olives and sunflower kernels.
Nutrition Facts : Calories 627.6, Fat 19.1, SaturatedFat 2.5, Sodium 96.8, Carbohydrate 95.4, Fiber 7.3, Sugar 8.6, Protein 19.3
LINGUINE AL PESTO (LINGUINE WITH PESTO SAUCE AND POTATO)
Steps:
- When cooking the pasta, add a potato to the salted water. This trick returns to the pasta the starch it tends to lose in draining, thus preventing the linguine from clumping. Drain the pasta cubes along with the pasta, reserving a little of the cooking water. Transfer the pasta and potato to a large bowl and dress them with the pesto and butter. If the pasta looks too dry, add a little of the reserved cooking water. Serve in individual dishes, topping each with grated Parmesan cheese and pepper.
- If using a food processor, put the garlic, pine nuts, a pinch of salt, the basil, and the oil into the bowl and process it until the ingredients form a smooth paste. Add the Parmesan and the pecorino and pulse just to combine. Taste and adjust the salt.
VEGETARIAN LINGUINE
Looking for a tasty alternative to the usual meat-and-potatoes meals? Try this colorful pasta dish. My oldest son came up with the scrumptious supper that takes advantage of fresh mushrooms, zucchini and other vegetables as well as basil and provolone. -Jane Bone, Cape Coral, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook linguine according to package directions. Meanwhile, in a large skillet, heat butter and oil over medium heat. Add zucchini and mushrooms; saute 3-5 minutes. Add tomato, onions, garlic and seasonings. Reduce heat; simmer, covered, about 3 minutes., Drain linguine; add to vegetable mixture. Sprinkle with cheeses and basil. Toss to coat.
Nutrition Facts : Calories 260 calories, Fat 13g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 444mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges
LINGUINE PASTA WITH BASIL PESTO SAUCE
Make and share this Linguine Pasta With Basil Pesto Sauce recipe from Food.com.
Provided by gailinsik
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Set salted water to boil for pasta.
- Once water is boiling, cook linguine until al dente.
- In the meantime, purée basil, pine nuts, Parmesan, garlic, olive oil and salt and pepper in a food.
- processor or blender.
- If the pesto seems too thick, you may thin slightly using the pasta water.
- Drain linguine well and toss together with pesto.
- Mound pasta on individual plates or a.
- warm platter and garnish with the basil leaf ribbons and grated Parmesan.
CREAMY CHICKEN PESTO LINGUINE
This is an awesome dish - boneless chicken strips cooked in a creamy pesto parmesan sauce and served over linguine.
Provided by Marie
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion and garlic in oil in skillet.
- Season chicken strips with garlic powder and black pepper and add to skillet with onion/garlic mixture.
- When chicken is done, stir in pesto sauce, then add cream and parmesan cheese.
- Cook over medium heat until thickened.
- Drain cooked linguine and serve chicken and sauce over top.
- Sprinkle with additional Parmesan cheese, if desired.
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SUMMER VEGETABLE PESTO PASTA - NOURISHED BY NUTRITION
From nourishedbynutrition.com
4.3/5 (3)Estimated Reading Time 7 minsServings 4Total Time 30 mins
- For the Pesto: (skip this step if using store-bought pesto) Place garlic a food processor or blender and pulse until roughly chopped. Then add the basil, hemp seeds, lemon juice, salt, and pulse into a rough paste. Turn on the food processor, and drizzle in the olive oil through the opening in the lid of the food processor. If your food processor doesn’t have an opening add the olive oil to the container with the rest of the ingredients and let the food processor run until you reach your desired consistency. Depending on the size of your food processor, you may have to scrape down the sides of the food processor.
- For the Pasta: Start by bringing a large pot of salted water to a boil. While the water heats up, start your veggies. Once the water boils, cook the pasta according to package instructions. In a medium pot, add water and set over high heat. When pasta is done, reserve ½ cup of pasta water. Drain pasta.
- In a large skillet add olive oil and set over medium-high heat. Once the oil is hot add the onion, zucchini, yellow summer squash, bell peppers, and tomatoes. Season with salt and freshly cracked black pepper. Saute about 5-8 minutes just to soften the squash. Set aside till pasta is done cooking.
- Place the pan of vegetables back on low heat, add the cooked pasta, pesto, and ¼ cup of reserved pasta water. Add more water to reach the desired consistency of the pesto. liquid. Toss to coat. Taste and adjust the seasoning, garnish with nutritional yeast parm, Parmesan cheese, hemp seeds, and more basil leaves if desired. Serve warm.
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