Foody Goody Treats

Garlic Basil Pesto Linguine with Zucchini and Peas

Posted on: September 10, 2012

A wonderful meal that is a great way to eat all of that yummy zucchini, and bid farewell to summer 😦

Garlic Basil Pesto Linguine with Zucchini and Peas
Provided by Wildtree from Warwick, RI
SERVINGS: 3

INGREDIENTS:
1 tablespoon, plus ¼ cup Wildtree Roasted Garlic Grapeseed Oil, divided
1 zucchini, sliced
1 cup frozen peas
1/3 cup Wildtree Basil Pesto
2 tablespoons water
6 ounces linguine, cooked according to package directions

PREPARATION:
Heat 1 tablespoon of Garlic Grapeseed Oil in a medium nonstick skillet over medium high heat. Add the zucchini and sauté for about 10 minutes, until zucchini is tender and browned. Add the peas and continue cooking until heated through. Meanwhile in a mixing bowl hydrate the Basil Pesto with the water. Whisk in the remaining ¼ cup Garlic Grapeseed Oil. Add the prepared pesto to the hot cooked pasta and toss to coat. Add the cooked zucchini and peas and toss to combine. Season with salt and pepper to taste; can be served with fresh grated parmesan cheese.

Calories 490; Fat 25 g; Saturated Fat 3.5 g; Carbohydrate 53 g; Fiber 6 g; Protein 14 g; Cholesterol 5 mg; Sodium 220 mg

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