Spring Veggie Pasta with Basil Pesto Veggie Noodles

Spring Veggie Pasta with Basil Pesto Veggie Noodles
Makes 6

Directions

  1. 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.
Nutrition Information for Spring Veggie Pasta with Basil Pesto Veggie Noodles
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