Linguini With Vegetables Recipes

VEGETABLE GARDEN LINGUINE

Vegetable Garden Linguine image

This veggie pasta is packed with garden-fresh produce -- dig in!

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Number Of Ingredients 9

Ingredients

1 large head fennel, quartered, cored, and sliced into 1/2-inch pieces
2 mild chiles, such as Anaheim, sliced into 1/2-inch pieces
1 pound cherry tomatoes
2 small red onions, sliced into 1/2-inch wedges
6 tablespoons extra-virgin olive oil
Coarse salt
10 ounces whole-wheat linguine
1/2 cup grated Parmesan, plus more for serving
3/4 cup basil leaves

Steps:

Heat broiler. Arrange fennel and chiles on one rimmed baking sheet and tomatoes and onions on another. Toss each with 2 tablespoons oil and season with salt. Broil 3 minutes, then toss and continue broiling until vegetables are tender and charred in spots, about 2 minutes more. Transfer vegetables and pan juices to a bowl.
Cook pasta in salted boiling water according to package instructions. Reserve 1 cup cooking water, drain, and return to pot.
Add vegetables, Parmesan, and reserved water. Stir in basil and remaining oil and adjust seasoning. Sprinkle with additional Parmesan.

Nutrition Facts : Calories 563 g, Cholesterol 13 g, Fat 27 g, Fiber 13 g, Protein 19 g, SaturatedFat 6 g, Sodium 320 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

PASTA WITH FRESH VEGETABLES

Pasta with Fresh Vegetables image

Looking for a recipe with summer flavor? This delicious vegetable pasta dish is so easy to prepare and a great way to use up your garden-fresh veggies. It's also hearty and nutritious but still lower in fat and calories! -Laurie Couture, Swanton, Vermont

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

8 ounces uncooked penne pasta
1 cup sliced fresh carrots
1 tablespoon olive oil
1/2 teaspoon minced garlic
1 cup fresh broccoli florets
1 cup sliced yellow summer squash
1 cup chopped green pepper
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups chopped fresh plum tomatoes
Grated Parmesan cheese

Steps:

Cook pasta according to package directions; drain. , Meanwhile, in a large nonstick skillet, saute carrots in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broccoli, squash, green pepper and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 8-10 minutes., Stir in pasta; sprinkle with cheese.

Nutrition Facts : Calories 205 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 244mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.

LINGUINE WITH SPRING VEGETABLES

Linguine With Spring Vegetables image

Provided by Moira Hodgson

Categories dinner, weekday, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon unsalted butter
2 tablespoons olive oil
2 cloves garlic, minced
2 shallots, sliced
1/2 pound asparagus stalks, peeled, cut into 1/2-inch pieces and blanched
1/2 pound baby carrots, cut into 1/2-inch pieces and steamed until just tender
1/2 pound broccoli, cut into 1/2-inch pieces and blanched
1 cup peas
1 cup creme fraiche
1 pound fresh linguine
1 cup basil leaves, snipped
Coarse salt and freshly ground pepper to taste
Freshly grated Parmesan cheese

Steps:

Put six quarts salted water on to boil for linguine. Meanwhile, melt butter with olive oil in large frying pan. Add garlic and shallots and cook until soft. Add vegetables and saute for a minute. Add creme fraiche and cook until sauce is thickened.
Meanwhile, cook the linguine until al dente (it will take only a few minutes). Drain and place in serving bowl. Add vegetables and basil and toss. Season to taste. Sprinkle with a couple of tablespoons of Parmesan cheese and toss further. Serve more Parmesan cheese separately.

Nutrition Facts : @context http, Calories 628, UnsaturatedFat 11 grams, Carbohydrate 86 grams, Fat 24 grams, Fiber 8 grams, Protein 20 grams, SaturatedFat 10 grams, Sodium 987 milligrams, Sugar 11 grams, TransFat 0 grams

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