It’s Meatless Monday-Cilantro Pesto Linguine with Pan Roasted Vegetables


One thing I love about the CSA boxes is figuring out what to create with what’s ever inside. All the produce is so good that I try to make it the star of the meal.

This week I combined some leftover spinach from a previous delivery along with some herbs from the latest box. I often make pesto and use a combo of basil and spinach. This time it was cilantro, spinach and parsley. It’s simple to make and in this recipe it’s used to coat the linguine. Another item from last week’s box, zucchini was used as part of the roasted veggie topping.

If you make this pesto you’ll have lots leftover and it’s great for wraps or stirring into soups.

For the Cilantro Pesto (Makes 2 Cups)
1 bunch of cilantro
1 cup spinach leaves
1/4 cup parsley
1/2 cup chopped walnuts
1/2 cup shredded parmesan cheese
1/4 cup olive oil, add more if needed
2 cloves of garlic
salt and pepper

Put all the ingredients in a food processor and blend together. If the mixture looks dry, add more olive oil. Place in the fridge until needed.

Cilantro Pesto Linguine
8 ounces linguine pasta
1/4 cup cilantro pesto

Cook linguine, drain but set aside some of the water.
Put the linguine back in the pan you cooked it in and add the pesto and a little of the water. Mix and add more water if necessary to coat all the pasta.

Roasted Vegetables

2 small zucchini, chopped
1 large onion, chopped
1 red pepper, seeded and chopped
2 tablespoons oil
salt and pepper

In a skillet over medium high heat, add oil and then add the vegetables and salt and pepper, cook, stirring frequently until they’re lightly softened and golden brown.

Serve on top of linguine.

Serves 4


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