VEGETABLE LINGUINE RECIPES

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LINGUINI WITH VEGETABLES RECIPE | ALLRECIPES



Linguini with Vegetables Recipe | Allrecipes image

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

Provided by Margaret Rolfe

Categories     Fruits and Vegetables    Vegetables    Squash

Yield 3 to 4 servings

Number Of Ingredients 11

1 pound linguini pasta
3 tablespoons olive oil
1 small zucchini, thinly sliced
1 yellow squash, thinly sliced
2 carrots, sliced thin
1 red bell pepper, thinly sliced
½ onion, sliced
1 tablespoon salt-free herb and spice blend
4 cloves crushed garlic
¼ cup white wine
1 tablespoon lemon juice

Steps:

  • In a large pot with boiling salted water cook linguini pasta until al dente. Drain well.
  • 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.
  • Toss cooked and drained pasta with sauteed vegetables and serve.

Nutrition Facts : Calories 739.4 calories, CarbohydrateContent 124 g, FatContent 17.4 g, FiberContent 8.6 g, ProteinContent 22.7 g, SaturatedFatContent 2.7 g, SodiumContent 45.9 mg, SugarContent 11.8 g

VEGETABLE LINGUINE RECIPE - FOOD.COM



Vegetable Linguine Recipe - Food.com image

This is one of my favorite recipes from college. Even my meat-and-potatoes boyfriend likes this - he actually requests it for dinner. Don't be scared off by the number of ingredients and steps. This really only takes a little longer then boiling the pasta.

Total Time 40 minutes

Prep Time 40 minutes

Yield 4 serving(s)

Number Of Ingredients 14

1 bunch fresh broccoli, washed and cut into bite sized pieces
1 small zucchini, washed and cut into bite sized pieces
1 lb fresh asparagus, washed and cut into bite sized pieces
1 lb linguine
1/2 lb cherry tomatoes, halved
1/4 cup olive oil
1/4 cup fresh basil, chopped
1/2 lb mushroom, sliced
1/4 cup flat leaf parsley, chopped
salt
fresh ground black pepper
4 tablespoons butter
1/2 cup milk
1/2 cup grated parmesan cheese

Steps:

  • Steam the broccoli, zucchini, and asparagus until tender. (I do this in the microwave by putting them in a large glass bowl with ~ 1/4 cup of water, covering with plastic wrap, and cooking for about 5 minutes on high.).
  • Cook the linguine according to package directions in plenty of boiling, salted water, and drain.
  • While the linguine is cooking:.
  • In a very large saucepan, sauté the garlic and tomatoes in the olive oil for 2 minutes over medium heat.
  • Stir in the basil and mushrooms, and cook an additional 2 minutes.
  • Stir in parsley, salt and pepper to taste.
  • Add the butter and cook until melted.
  • Add the milk and cheese; blend well.
  • Raise the heat and let the mixture reduce by about one third.
  • Add the linguine and steamed vegetables; toss to combine.

Nutrition Facts : Calories 785.5, FatContent 32.2, SaturatedFatContent 12.5, CholesterolContent 45.8, SodiumContent 325.4, CarbohydrateContent 100.1, FiberContent 9.3, SugarContent 7.9, ProteinContent 27.2

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