Spring Veggie Pasta with Basil Pesto Veggie Noodles
- 1 of 1 Bring a large pot of salted water to a boil. Slice top off 1 head of garlic; place in a small glass bowl. Add 3 tbsp water and drizzle with olive oil. Cover and microwave at 50% power for 3 minutes. Test tenderness with a fork; if not soft, re-cover and microwave at 50% for 3 minutes. Let stand 5 minutes. Squeeze cloves into a mini chopper. Add 12 oz thin linguine to boiling water and cook 6 minutes (1 minute less than al dente). Add 8 oz trimmed and halved sugar snap peas, 1/2 bunch pencil-thin asparagus, trimmed and cut into 3-inch pieces, 1 large carrot (8 oz), peeled and spiral cut with the smallest spiralizer blade and 1 cup halved red grape tomatoes to pot. Cook 1 minute. Drain, reserving 1/2 cup pasta water. Meanwhile, add 5 tbsp olive oil, 1 cup loosely packed basil leaves, 1/4 cup lemon juice, 3 tbsp grated Parmesan and 1/2 tsp each salt and pepper to mini chopper. Process until smooth. Toss pasta and veggies with pesto and 1/2 tsp each salt and pepper, adding some pasta water to loosen sauce. Sprinkle with grated Parmesan and basil leaves.
Servings Per Recipe: 6
Per Serving: 382 kcal cal., 449 mg sodium, 8 g sugar, 12 g pro., 50 g carb., 6 g fiber, 14 g Fat, total, 2 g sat. fat