Linguine With Zucchini Carrots And Mixed Herb Pesto Recipes

ZUCCHINI AND CARROTS WITH GARLIC AND HERBS

Steps:

• Heat olive oil in a large skillet over moderate heat.
• Add carrots, zucchini and garlic.
• Cook, stirring occasionally, for about 5 minutes or until just barely tender.
• Season with salt and pepper.
• Stir in fresh herbs.
• Serve immediately.

ZUCCHINI AND CARROT PASTA RECIPE

Steps:

• To begin with Zucchini And Carrot Pasta Recipe, heat oil in a pan and add onions and sauté it till it turns golden.
• Add chopped tomatoes, salt, dried oregano, dried basil, black pepper powder and mix well. Let the tomatoes cook until they become pasty.
• Now add sugar and mix it. Your Tomato sauce is ready. Keep it aside.
• Heat 1 tablespoon oil in another pan. Add zucchini, carrot, salt, green chilies and mix well.
• Add boiled pasta, mix well and sauté it for 2-3 mins.
• Now add the prepared tomato sauce on top of the pasta and give it a stir.
• Your Zucchini And Carrot Pasta Recipe is ready to be served you can great some Parmesan chesse on top.
• You can serve Zucchini And Carrot Pasta with a slice of garlic bread on the side.

LINGUINE WITH ZUCCHINI, CARROTS, AND MIXED HERB PESTO

Steps:

• Using 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.