Prep: 20 minutes; Cook: 20 minutes. This antioxidant-rich, veggie-packed recipe helps you meet your daily quota, and with 8 grams of fiber, it will keep you satisfied for hours.

Jesús González of Rancho La Puerta
Recipe by Health January 2008

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Recipe Summary

Yield:
Makes 6 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine pesto ingredients (through olive oil) in a blender or food processor until smooth.

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  • Cook pasta according to package directions, omitting salt and fat. While the pasta cooks, prepare the vegetable medley.

  • Heat oil in a large sauté pan over medium heat. Add garlic and onion; sauté 2-3 minutes, or until onion is translucent. Add mushrooms and pepper; continue cooking for 4 minutes, stirring frequently. Add basil, arugula, wine, and tomatoes; continue cooking 4-5 minutes.

  • Combine pesto with vegetable medley; then combine pesto-vegetable mixture with linguine.

  • Divide pasta evenly among 6 plates.

Nutrition Facts

511 calories; fat 15g; saturated fat 2g; mono fat 8g; poly fat 4g; protein 16g; carbohydrates 74g; fiber 8g; cholesterol 0mg; iron 5mg; sodium 312mg; calcium 81mg.
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