Linguine With Tarragon Vegetables Recipes

LINGUINE WITH TARRAGON VEGETABLES

Linguine with Tarragon Vegetables image

Enjoy your dinner with this cheesy pasta dish that's seasoned with tarragon and cooked using vegetables - ready in 30 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

8 oz. uncooked linguine
12 oz. fresh asparagus spears, trimmed, cut into 1-inch pieces (about 2 cups)
2 medium tomatoes, seeded, chopped
1/4 cup sliced green onions
2 tablespoons chopped fresh tarragon
2 tablespoons olive or vegetable oil
1/2 teaspoon salt
1/2 teaspoon finely grated lemon peel
1/8 teaspoon coarse ground black pepper
1 garlic clove, minced
4 oz. (1 cup) shredded Asiago cheese

Steps:

In large saucepan, cook linguine as directed on package, adding asparagus during last 4 to 6 minutes of cooking time. Cook until linguine and asparagus are tender. Drain.
Meanwhile, in large bowl, combine all remaining ingredients except cheese.
Add cooked linguine and asparagus; toss gently to coat. Add cheese; toss to mix.

Nutrition Facts : Calories 410, Carbohydrate 50 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 4 g, Protein 17 g, SaturatedFat 6 g, ServingSize 1 1/2 Cups, Sodium 620 mg, Sugar 5 g

VEGETARIAN LINGUINE

Vegetarian Linguine image

Looking for a tasty alternative to the usual meat-and-potatoes meals? Try this colorful pasta dish. My oldest son came up with the scrumptious supper that takes advantage of fresh mushrooms, zucchini and other vegetables as well as basil and provolone. -Jane Bone, Cape Coral, Florida

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

6 ounces uncooked linguine
2 tablespoons butter
1 tablespoon olive oil
2 medium zucchini, thinly sliced
1/2 pound fresh mushrooms, sliced
1 large tomato, chopped
2 green onions, chopped
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded provolone cheese
3 tablespoons shredded Parmesan cheese
2 teaspoons minced fresh basil

Steps:

Cook linguine according to package directions. Meanwhile, in a large skillet, heat butter and oil over medium heat. Add zucchini and mushrooms; saute 3-5 minutes. Add tomato, onions, garlic and seasonings. Reduce heat; simmer, covered, about 3 minutes., Drain linguine; add to vegetable mixture. Sprinkle with cheeses and basil. Toss to coat.

Nutrition Facts : Calories 260 calories, Fat 13g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 444mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges

LINGUINE WITH SPRING VEGETABLES

Linguine with Spring Vegetables image

Get an instant taste of spring with this one-pot pasta. In 20 minutes, you'll have linguine in a silky sauce with crisp-tender asparagus and snap peas.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 20m

Number Of Ingredients 8

Ingredients

Coarse salt and ground pepper
3/4 pound linguine
1 pound asparagus (tough ends removed), cut into 1-inch lengths
1 medium zucchini, halved lengthwise (quartered if large) and thinly sliced
4 ounces sugar snap peas (stem ends trimmed), halved
1/2 cup heavy cream
1 tablespoon butter, cut into pieces
2 tablespoons fresh tarragon leaves

Steps:

In a large pot of boiling salted water, cook pasta 4 minutes short of al dente; add asparagus, zucchini, and snap peas. Cook until vegetables are crisp-tender, about 3 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and set aside.
In the same pot, bring cream and butter to a simmer. Toss in pasta mixture and enough pasta water to create a thin sauce (it will thicken as it stands). Season with salt and pepper, and top with tarragon.

Nutrition Facts : Calories 475 g, Fat 15 g, Fiber 5 g, Protein 15 g

SUMMER VEGETABLES WITH LINGUINE

Summer Vegetables With Linguine image

I'm not sure where I originally got this recipe. I've been making it for years and it is wonderful as a side to grilled chicken or salmon. It also makes a wonderful meatless main dish. I use the spinach and regular linguine mixed together. I hope you enjoy it as much as we do!

Provided by JillAZ

Categories Low Cholesterol

Time 30m

Yield 6 side dish servings

Number Of Ingredients 13

Ingredients

1 medium zucchini
1 medium summer squash
1 red bell pepper
6 ounces linguine
1/4 cup dry white wine or 1/4 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon dried basil, crushed
1/4 teaspoon dried tarragon, crushed
1/4 teaspoon crushed red pepper flakes
2 tablespoons olive oil
1 1/2 cups sliced fresh mushrooms
3 cloves garlic, minced
1/4 cup freshly grated parmesan cheese

Steps:

Cut yellow squash and zucchini into thirds lengthwise.
Cut each third into 1/4 inch thick slices.
Cut red bell pepper into thin strips.
Set aside.
Cook pasta according to package directions.
Drain and keep warm.
Combine wine, salt, basil, tarragon and red pepper flakes in a small bowl; set aside.
In a large skillet, heat olive oil over medium high heat.
Add squash, zucchini, red bell pepper, mushrooms and garlic.
Stir fry for 2-3 minutes or until vegetables are crisp tender.
Stir wine mixture and drizzle over vegetables.
Toss to coat and allow to heat through.
To serve, toss vegetables with pasta until well mixed.
Transfer to a large serving platter or a pasta bowl and sprinkle with parmesan cheese.
This recipe calls for dried herbs but of course use fresh if you have them.
This looks great on a big platter with pieces of grilled salmon placed on top and garnished with sprigs of fresh basil.

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