Search thousands of recipes reviewed by home cooks like you.

Linguini with Vegetables

Linguini with Vegetables

Margaret Rolfe

Margaret Rolfe

An easy, colorful, dish that takes just 30 minutes. For variety, you can add two cups of chopped, cooked chicken or shrimp.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 3 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 739 kcal
  • 37%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 124g
  • 40%
  • Protein:
  • 22.7 g
  • 45%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 46 mg
  • 2%

Based on a 2,000 calorie diet

Add to list

Directions

  1. In a large pot with boiling salted water cook linguini pasta until al dente. Drain well.
  2. Meanwhile, in a large skillet heat olive oil and add thinly sliced zucchini, squash, carrots, red bell pepper, onions, salt-free spice blend, and minced garlic. Cook on medium-high for five minutes, stirring frequently. Add white wine and lemon juice and continue cooking until vegetables are crisp-tender and liquid has reduced, about 5 to 10 minutes.
  3. Toss cooked and drained pasta with sauteed vegetables and serve.
  4. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

CindyLu
9

CindyLu

6/1/2010

This makes for a lovely summer lunch! I added an extra red bell pepper, and had to use garlic powder instead of fresh garlic. I also decreased the pasta by half, and next time I will add even more vegetables. (I like to have at least 50/50 pasta/vegetables, if not more veg than pasta).

GLASSGIRL25
6

GLASSGIRL25

2/2/2005

This recipe was excellent. I also added some chopped toamatoes just before adding the white wine. To finish it off I sprinkled on some finely shredded mozzarella and some fresh grated romano. A great taste of summer any time of year!!

Erin
4

Erin

1/19/2005

Very yummy! I substituted green pepper for the red pepper and I used baby corn instead of carrots (only because I had the baby corn but not the carrots). I also added mushrooms since I love them! :) My only suggestion would be to not use as much pasta as required. I made this for myself and one other person and used MORE than the suggested amount of vegetables but I did use one full pound of pasta. However, when it came time to serve it seemed like the veggies got lost in all the pasta! But other than that, I can't wait to make it again!

More reviews

Similar recipes

ADVERTISEMENT