Bistro Vegetable Linguini
Bistro Vegetable Linguini is a vibrant, wholesome pasta dish that brings the flavors of a classic European bistro straight to your table. This quick and easy recipe combines al dente linguini with a medley of sautéed vegetables, including red bell peppers, zucchini, yellow squash, cherry tomatoes, and baby spinach, all lightly seasoned with red chili flakes, garlic, and fresh basil for a fragrant and colorful meal. Finished with a sprinkle of parmesan cheese and a hint of spice, this dish is perfect for vegetarians or anyone craving a light yet satisfying dinner option. Ready in just 35 minutes, it’s an ideal choice for busy weeknights or elegant gatherings. Pair it with crusty bread or a fresh green salad for a complete, bistro-style experience. Keywords: vegetable linguini recipe, easy vegetable pasta, vegetarian dinner ideas, quick pasta dishes.
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Recipe Information
Ingredients
- 400 grams linguini
- 3 tablespoons olive oil
- 4 garlic cloves
- 1 red bell pepper
- 1 zucchini
- 1 yellow squash
- 1 cup cherry tomatoes
- 2 cups baby spinach
- 1 handful fresh basil leaves
- 1 cup parmesan cheese
- 0.5 teaspoons red chili flakes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the linguini according to the package instructions, until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
While the pasta is cooking, prepare the vegetables: thinly slice the red bell pepper, zucchini, and yellow squash. Halve the cherry tomatoes. Mince the garlic cloves.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
Add the red bell pepper, zucchini, and yellow squash to the pan. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Add the cherry tomatoes and baby spinach to the skillet. Cook for 2-3 minutes, until the tomatoes begin to soften and the spinach wilts.
Stir the cooked linguini into the skillet with the vegetables. Add the reserved pasta water, red chili flakes, salt, and black pepper. Toss everything together until evenly coated and heated through.
Remove the skillet from heat. Tear the fresh basil leaves into small pieces and scatter them over the pasta. Sprinkle with grated parmesan cheese.
Serve immediately, garnished with additional basil or cheese if desired. Pair with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 665 mg | 29% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 4.3 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 382 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
