Summer Vegetables with Linguine
Bright, fresh, and bursting with vibrant colors and flavors, this Summer Vegetables with Linguine recipe is the ultimate tribute to seasonal produce. Al dente linguine is tossed with a medley of tender zucchini, yellow squash, sweet cherry tomatoes, and crisp red bell pepper, all lightly sautéed in fragrant garlic and extra virgin olive oil. A sprinkle of fresh basil adds a refreshing herbal note, while optional red pepper flakes and Parmesan cheese take the dish to the next level. Ready in just 35 minutes, this quick and easy summer pasta recipe is perfect for a light dinner or an impressive side dish. Serve it hot for a comforting meal or enjoy it at room temperature for a casual alfresco gathering. Don’t forget to save some of that starchy pasta water—it’s the key to achieving a silky, restaurant-worthy sauce!
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Recipe Information
Ingredients
- 12 oz linguine pasta
- 4 tbsp extra virgin olive oil
- 4 garlic cloves, minced
- 1 large zucchini, thinly sliced
- 1 large yellow squash, thinly sliced
- 1.5 cups cherry tomatoes, halved
- 1 large red bell pepper, julienned
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
- 0.25 cup basil leaves, fresh and chopped
- 0.5 cup Parmesan cheese, grated (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1 cup of pasta water before draining, then set the pasta aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, stirring frequently, until fragrant.
Add the zucchini, yellow squash, red bell pepper, and a pinch of salt to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Stir in the cherry tomatoes and cook for another 2 minutes, just until the tomatoes begin to soften.
Season the vegetables with the salt, black pepper, and optional red pepper flakes to taste.
Add the cooked linguine to the skillet with the vegetables. Toss everything together gently, adding a splash of the reserved pasta water as needed to help coat the pasta evenly.
Remove the skillet from heat and stir in the chopped fresh basil.
Serve immediately, garnished with grated Parmesan cheese if desired. Enjoy!
Nutrition Facts
Calories |
398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 789 mg | 34% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 9.1 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 263 mg | 20% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 873 mg | 19% | |
*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.
