Vegetable Garden Linguine Recipes

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COLORFUL VEGETARIAN LINGUINE



Colorful Vegetarian Linguine image

Looking for a tasty alternative to meat and potatoes meals? Try some vegetarian recipes, starting with this colorful pasta dish. It's a hearty supper that takes advantage of fresh mushrooms, zucchini and other vegetables.-Jane Bone, Cape Coral, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

6 ounces uncooked linguine
2 medium zucchini, thinly sliced
1/2 pound fresh mushrooms, sliced
2 green onions, chopped
1 garlic clove, minced
2 tablespoons butter
1 tablespoon olive oil
1 large tomato, chopped
2 teaspoons minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
4 ounces reduced-fat provolone cheese, shredded
3 tablespoons shredded Parmesan cheese

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet, saute the zucchini, mushrooms, onions and garlic in butter and oil for 3-5 minutes. Add the tomato, basil, salt and pepper; cover and simmer for 3 minutes. , Drain linguine; add to vegetable mixture. Sprinkle with cheeses and toss to coat.

Nutrition Facts : Calories 243 calories, Fat 11g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 417mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges

VEGETARIAN LINGUINE



Vegetarian Linguine image

Looking for a tasty alternative to the usual meat-and-potatoes meals? Try this colorful pasta dish. My oldest son came up with the scrumptious supper that takes advantage of fresh mushrooms, zucchini and other vegetables as well as basil and provolone. -Jane Bone, Cape Coral, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

6 ounces uncooked linguine
2 tablespoons butter
1 tablespoon olive oil
2 medium zucchini, thinly sliced
1/2 pound fresh mushrooms, sliced
1 large tomato, chopped
2 green onions, chopped
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded provolone cheese
3 tablespoons shredded Parmesan cheese
2 teaspoons minced fresh basil

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet, heat butter and oil over medium heat. Add zucchini and mushrooms; saute 3-5 minutes. Add tomato, onions, garlic and seasonings. Reduce heat; simmer, covered, about 3 minutes., Drain linguine; add to vegetable mixture. Sprinkle with cheeses and basil. Toss to coat.

Nutrition Facts : Calories 260 calories, Fat 13g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 444mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges

FETTUCCINI WITH GARDEN VEGETABLES AND GREENS



Fettuccini with Garden Vegetables and Greens image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

Salt
12 ounces fettuccini
3 tablespoons extra-virgin olive oil
1 small onion, very thinly sliced
2 cloves garlic, chopped or sliced
2 medium zucchini, cut julienne or matchsticks
2 to 3 small, firm eggplants, about 1 pound, peeled and cut into batons (Japanese eggplant may be substituted)
1 small red bell pepper, seeded, rounded ends trimmed and thinly sliced
A generous handful basil leaves, shredded
1/2 cup grated pecorino, plus more for serving
Freshly ground black pepper
8 to 10 leaves green or red leaf lettuce, shredded

Steps:

  • Bring a large pot of water to boil over medium heat. When boiling, salt the water and add the pasta. Cook until just shy of al dente.
  • Meanwhile, heat 2 tablespoons extra-virgin olive oil, 2 turns of the pan, in large skillet over medium heat. Add the onions, garlic and vegetables as you chop them, the zucchini, eggplant and red pepper. Season vegetables with salt and cover, cook until tender, about 10 to 12 minutes.
  • Just before draining the pasta, add about 1 cup starchy cooking liquid to the vegetables. Drain the pasta and add to the vegetables, tossing to combine. Stir in the basil and the cheese and a little black pepper, to taste. Transfer the pasta to a serving bowl and top with the shredded lettuce. Serve with an extra sprinkle of cheese and drizzle with the remaining 1 tablespoon of extra-virgin olive oil.

VEGETABLE GARDEN LINGUINE



Vegetable Garden Linguine image

This veggie pasta is packed with garden-fresh produce -- dig in!

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 9

1 large head fennel, quartered, cored, and sliced into 1/2-inch pieces
2 mild chiles, such as Anaheim, sliced into 1/2-inch pieces
1 pound cherry tomatoes
2 small red onions, sliced into 1/2-inch wedges
6 tablespoons extra-virgin olive oil
Coarse salt
10 ounces whole-wheat linguine
1/2 cup grated Parmesan, plus more for serving
3/4 cup basil leaves

Steps:

  • Heat broiler. Arrange fennel and chiles on one rimmed baking sheet and tomatoes and onions on another. Toss each with 2 tablespoons oil and season with salt. Broil 3 minutes, then toss and continue broiling until vegetables are tender and charred in spots, about 2 minutes more. Transfer vegetables and pan juices to a bowl.
  • Cook pasta in salted boiling water according to package instructions. Reserve 1 cup cooking water, drain, and return to pot.
  • Add vegetables, Parmesan, and reserved water. Stir in basil and remaining oil and adjust seasoning. Sprinkle with additional Parmesan.

Nutrition Facts : Calories 563 g, Cholesterol 13 g, Fat 27 g, Fiber 13 g, Protein 19 g, SaturatedFat 6 g, Sodium 320 g

GARDEN VEGETABLE SPAGHETTI



Garden Vegetable Spaghetti image

A bounty from the garden--peas, carrots, onion, garlic, zucchini, tomatoes and basil--makes a delicious pasta topping.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 12

1 package (16 ounces) spaghetti
2 tablespoons olive or vegetable oil
2 medium carrots, sliced (1/4 cup)
1 medium onion, diced (1/2 cup)
2 medium zucchini, cut into 1/2-inch slices (4 cups)
2 garlic cloves, finely chopped
3 medium tomatoes, cut into 1-inch pieces
1/2 cup frozen green peas, thawed
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup grated Parmesan cheese

Steps:

  • Cook and drain spaghetti as directed on package.
  • While spaghetti is cooking, heat oil in 10-inch skillet over medium-high heat. Cook carrots, onion, zucchini and garlic in oil, stirring frequently, until vegetables are crisp-tender.
  • Stir in remaining ingredients except cheese; cook until hot. Serve vegetable mixture over spaghetti. Sprinkle with cheese.

Nutrition Facts : Calories 420, Carbohydrate 70 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 5 g, Protein 17 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 430 mg

CONTADINA® GARDEN VEGETABLE PASTA BAKE



Contadina® Garden Vegetable Pasta Bake image

Carrots, red and green bell peppers, mushrooms and mozzarella are baked with spicy sliced sausage and pasta in a rich tomato base.

Provided by Contadina

Categories     Trusted Brands: Recipes and Tips     Contadina®

Time 45m

Yield 6

Number Of Ingredients 13

8 ounces dry penne pasta
2 tablespoons olive oil
1 cup coarsely chopped onion
1 cup sliced mushrooms
2 carrots, sliced
1 red bell pepper, cut in 1-inch pieces
1 green bell pepper, cut in 1-inch pieces
3 cloves garlic, minced
2 teaspoons dried basil
1 (28 ounce) can CONTADINA® Tomato Puree
12 ounces precooked smoked chicken sausage, such as andouille or chorizo, sliced
¼ cup chopped Italian parsley, divided
4 ounces shredded mozzarella cheese

Steps:

  • Preheat oven to 375 degrees F.
  • Cook pasta in boiling salted water until al dente, or about 2 minutes less than directed on the package.
  • Meanwhile, heat oil in a large deep skillet or saucepan. Add onion, mushrooms, carrots, peppers, garlic and basil. Cook until vegetables are soft, about 8 minutes.
  • Stir in tomato puree, sausage, cooked pasta and 2 Tbsp. parsley. Heat through. Transfer to a 13x9-inch baking dish. Sprinkle evenly with remaining parsley and mozzarella cheese. Bake 10 to 15 minutes until cheese is melted. Let stand 5 minutes before serving.

Nutrition Facts : Calories 382.8 calories, Carbohydrate 45.3 g, Cholesterol 72.8 mg, Fat 12.7 g, Fiber 5.6 g, Protein 22.4 g, SaturatedFat 4.3 g, Sodium 475.9 mg, Sugar 7.4 g

CREAMY LINGUINE WITH VEGETABLES



Creamy Linguine with Vegetables image

Savor the flavor of our Creamy Linguine with Vegetables tonight. Cauliflower, spinach, beans and Neufchatel combine in our Creamy Linguine with Vegetables.

Provided by My Food and Family

Categories     Beans

Time 40m

Yield 6 servings

Number Of Ingredients 12

1/2 lb. whole grain linguine, uncooked
2 Tbsp. olive oil
1 head cauliflower, cut into small florets (about 4-1/2 cups)
1 small onion, chopped
2 cloves garlic, chopped
1/2 tsp. crushed red pepper
2 pkg. (6 oz. each) baby spinach leaves
1 can (15.5 oz.) great Northern beans, drained
3/4 cup vegetable broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1/3 cup coarsely chopped walnuts, toasted
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Cook pasta in Dutch oven or large deep skillet as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add cauliflower and onions; cook 15 min. or until onions are caramelized, stirring occasionally. Add garlic and crushed pepper; cook 1 min., stirring frequently. Add spinach; cover. Cook 5 min. Stir in beans; cook, covered, 2 min. or until spinach is wilted and beans are heated through.
  • Drain pasta; cover to keep warm. Cook broth and Neufchatel in Dutch oven 1 min. or until Neufchatel is completely melted and sauce is well blended, stirring frequently. Remove from heat.
  • Add pasta; toss to coat. Stir in cauliflower mixture. Serve topped with nuts and Parmesan.

Nutrition Facts : Calories 390, Fat 15 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 18 g

LINGUINE WITH SPRING VEGETABLES



Linguine With Spring Vegetables image

Provided by Moira Hodgson

Categories     dinner, weekday, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon unsalted butter
2 tablespoons olive oil
2 cloves garlic, minced
2 shallots, sliced
1/2 pound asparagus stalks, peeled, cut into 1/2-inch pieces and blanched
1/2 pound baby carrots, cut into 1/2-inch pieces and steamed until just tender
1/2 pound broccoli, cut into 1/2-inch pieces and blanched
1 cup peas
1 cup creme fraiche
1 pound fresh linguine
1 cup basil leaves, snipped
Coarse salt and freshly ground pepper to taste
Freshly grated Parmesan cheese

Steps:

  • Put six quarts salted water on to boil for linguine. Meanwhile, melt butter with olive oil in large frying pan. Add garlic and shallots and cook until soft. Add vegetables and saute for a minute. Add creme fraiche and cook until sauce is thickened.
  • Meanwhile, cook the linguine until al dente (it will take only a few minutes). Drain and place in serving bowl. Add vegetables and basil and toss. Season to taste. Sprinkle with a couple of tablespoons of Parmesan cheese and toss further. Serve more Parmesan cheese separately.

Nutrition Facts : @context http, Calories 628, UnsaturatedFat 11 grams, Carbohydrate 86 grams, Fat 24 grams, Fiber 8 grams, Protein 20 grams, SaturatedFat 10 grams, Sodium 987 milligrams, Sugar 11 grams, TransFat 0 grams

GARDEN PASTA SALAD



Garden Pasta Salad image

A zesty pasta recipe, with lots of crunchy vegetables.

Provided by L. Gale

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 1h30m

Yield 10

Number Of Ingredients 9

1 (16 ounce) package uncooked tri-color spiral pasta
½ cup thinly sliced carrots
2 stalks celery, chopped
½ cup chopped green bell pepper
½ cup cucumber, peeled and thinly sliced
2 large tomatoes, diced
¼ cup chopped onion
2 (16 ounce) bottles Italian-style salad dressing
½ cup grated Parmesan cheese

Steps:

  • Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
  • Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
  • Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.
  • Chill for one hour before serving.

Nutrition Facts : Calories 449.5 calories, Carbohydrate 45.1 g, Cholesterol 3.5 mg, Fat 27.4 g, Fiber 2.5 g, Protein 8.4 g, SaturatedFat 4.9 g, Sodium 1539.7 mg, Sugar 10.6 g

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