Vegetable Linguine
Bright, fresh, and bursting with vibrant flavors, this Vegetable Linguine recipe is the perfect harmony of wholesome, garden-fresh veggies and tender pasta. Featuring a medley of sautéed zucchini, yellow squash, cherry tomatoes, red bell pepper, and baby spinach, this dish is a celebration of color and nutrition. Infused with the subtle savoriness of garlic, zesty lemon juice, and a hint of Parmesan cheese, every bite is light yet satisfying. Finished with fresh basil and optional red pepper flakes for a touch of heat, this quick 35-minute meal is ideal for busy weeknights or elegant dinners alike. Perfect for anyone looking to savor a healthy, vegetarian pasta recipe that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 12 ounces linguine pasta
- 3 tablespoons olive oil
- 3 small garlic cloves
- 1 medium zucchini
- 1 medium yellow squash
- 1.5 cups cherry tomatoes
- 1 medium red bell pepper
- 3 cups baby spinach
- 2 tablespoons lemon juice
- 0.5 cups grated Parmesan cheese
- 0.25 cups fresh basil leaves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional)
- 4 quarts water
- 1 tablespoon salt (for pasta water)
Instructions
Fill a large pot with 4 quarts of water, add 1 tablespoon of salt, and bring it to a boil over high heat.
Once the water boils, add the linguine pasta and cook according to package instructions until al dente (typically 9-11 minutes). Reserve 1/2 cup of pasta water and drain the cooked pasta.
While the pasta cooks, prepare the vegetables: mince the garlic, slice the zucchini and yellow squash into thin half-moons, cut the red bell pepper into thin strips, and halve the cherry tomatoes.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
Add the zucchini, yellow squash, and red bell pepper to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender but still have a slight crunch.
Stir in the cherry tomatoes, baby spinach, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and red pepper flakes (if using). Cook for another 2-3 minutes until the spinach wilts and the tomatoes soften slightly.
Reduce the heat to low and add the cooked linguine to the skillet with the vegetables. Stir to combine.
Add the reserved pasta water a little at a time (2-3 tablespoons as needed) to loosen the sauce and ensure the pasta is well-coated.
Drizzle the remaining 1 tablespoon of olive oil and the lemon juice over the pasta. Toss to combine.
Remove from heat and sprinkle grated Parmesan cheese and fresh basil leaves over the top. Gently toss to mix.
Serve the vegetable linguine warm, garnished with additional Parmesan cheese and basil, if desired.
Nutrition Facts
Calories |
1770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 12998 mg | 565% | |
| Total Carbohydrate | 231.4 g | 84% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 38.2 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 957 mg | 74% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2281 mg | 49% | |
*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.
