Fettuccine & Vegetables with Almond-Orange Pesto
Beautiful fresh vegetables and pasta are sauced with a clever variation on the renowned Italian basil sauce, pesto. To ensure that the pasta remains hot when you serve it, drain the water used for cooking the fettuccine directly into the serving bowl to warm it, then discard the water and place the pasta in the bowl.
  • 1 cup (loosely packed) flat-leaf parsley sprigs
  • 2 tablespoons frozen orange juice concentrate
  • 2 tablespoons slivered almonds, toasted
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon grated orange zest
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 garlic clove, peeled
  • 3 cups carrot sticks
  • 1 large yellow bell pepper, thinly sliced
  • 1 medium zucchini, cut into sticks
  • 1/2 cup water
  • 8 ounces fettuccine

1. In a food processor, combine parsley, orange juice concentrate, almonds, Parmesan, orange zest, salt, and black pepper. With machine running, drop garlic through feed tube and process until pureed. Place pesto in a large serving bowl and set aside.

2. In a medium saucepan, combine carrots, bell pepper, zucchini, and water. Cover and bring to a boil over high heat. Reduce heat to medium and simmer, stirring occasionally, until vegetables are tender, five to seven minutes. Remove from heat.

3. Meanwhile, in a large pot of boiling water, cook pasta according to package directions. Reserving 1/4 cup of pasta cooking liquid, drain pasta.

4. Stir reserved pasta cooking liquid into pesto. Add drained pasta and vegetables in broth and toss to coat well.

Nutritional Information
Per serving: 328 calories, 6.4g total fat, 1.3g saturated fat, 2.7g monounsaturated fat, 1.4g polyunsaturated fat, 6.3g dietary fiber, 13g protein, 58g carbohydrate, 56mg cholesterol, 376mg sodium.
Good source of: beta-carotene, iron, fiber, potassium, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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