Linguine With Three Colors Vegetables and Pesto Sauce
"Like an Italian flag, this flavorsome dish combines the colors red, green and white."
photo by Artandkitchen
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
-
Linguine and vegetables
- 3 tablespoons olive oil
- 1 lb zucchini (cut in long thin slices)
- 2 garlic cloves, chopped
- 1 lb linguine
- 1⁄2 lb red bell pepper (cut in long thin slices)
-
Sauce and topping
- 4 tablespoons pesto sauce
- 4 tablespoons olives (green, chopped)
- 4 tablespoons sunflower seeds, kernels (roasted, chopped)
- 1 tablespoon olive (green, sliced for topping)
- 1 tablespoon sunflower seeds, kernels (roasted, for topping)
directions
- Bring salted water to boil and cook your linguine as described on the product package.
- In the meanwhile fry the red bel peppers 5 minutes in oil, add garlic and fry for another 5 minutes.
- Blanch zucchini until soft.
- Mix pesto, chopped olives, and chopped sunflower kernels together.
- Arrange hot linguine in 4 single plates.
- Adjust first zucchini and then the red bell peppers on linguine.
- Spoon pesto mix on them.
- Top with sliced olives and sunflower kernels.
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Reviews
-
I enjoyed this! I scaled the recipe back for one, used red and green bell pepper and threw in a little soy chorizo. I did use just a little more pesto to my taste. Thanks for a lovely and healthy dish! Made for the Hidden Gems contest and this was a hidden gem!
RECIPE SUBMITTED BY
Artandkitchen
Switzerland
I'm a wife, mother, beekeeper, food addicted and lover of nature as well as travels.
Travelling I discovered the pleasures for the food, his colors, taste and spices. Now I?m really devoted to food photography and I love experimenting with new recipes to share them with my family and the world.
My main inspirations:
Italy: my roots
Switzerland: homeland
Greece: adopted homeland
Travelling: spices and dreams
Herbs and Bees: education in biology
Colors and shapes: love eat with eyes as well
