Garden Veggie Pasta with Cilantro Pesto

We’ve been eating a lot of meat recently, especially bbq’d meat. While it’s delicious, sometimes I need a vegetarian break. Those are the days when I tend to eat pasta and veggies.

While pasta can be heavy, I usually try to lighten it up with some kind of pesto. We have a ton of cilantro in the garden right now, so mixed it up with some orange, oil and seasonings and had a tasty pesto dressing to toss my pasta and veggies in.

It was simply delicious and seasoned perfectly! I hope you enjoy this as much as I did!

Garden Veggie Pasta with Cilantro Pesto

  • Servings: 4
  • Difficulty: easy
  • Print


  • 8 ounces dry linguine
  • 1 small zucchini, halved and sliced thinly lengthwise
  • 8 ounces peeled fresh baby carrots, halved
  • 2 seedless oranges, divided
  • 1/2 cup olive oil
  • 1 cup fresh cilantro leaves
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1 teaspoon minced garlic or dried garlic (optional)
  • 1/2 teaspoon crushed red pepper
  • Cilantro and/or finely shredded orange peel (optional)


  1. Cook pasta according to package directions. Drain. a, reserving water. In reserved pasta water, cook zucchini and carrots for 5 minutes. Drain and return pasta and veggies to the pot.
  2. For pesto, peel and quarter one orange. In a food processor combine orange quarters, olive oil, the 1 cup cilantro, salt, dry mustard, garlic, and crushed red pepper. Peel and chop remaining orange.
  3. Toss together pasta and veggies, pesto, and remaining chopped orange. If desired, top with additional cilantro and orange peel. Enjoy! 

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