Vegetable Linguine Recipes

LINGUINE WITH SPRING VEGETABLES

Steps:

• In a large pot of boiling salted water, cook pasta 4 minutes short of al dente; add asparagus, zucchini, and snap peas. Cook until vegetables are crisp-tender, about 3 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and set aside.
• In the same pot, bring cream and butter to a simmer. Toss in pasta mixture and enough pasta water to create a thin sauce (it will thicken as it stands). Season with salt and pepper, and top with tarragon.

VEGETABLE GARDEN LINGUINE

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.

COLORFUL VEGETARIAN LINGUINE

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.

VEGETARIAN LINGUINE

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.

ROASTED VEGETABLE PASTA

Steps:

• Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini and asparagus with 1 1/2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, about 20 minutes. Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 30 more seconds. Increase the heat to medium high, add the tomatoes and simmer, stirring occasionally, 15 minutes. Remove from the heat and stir in the cheese. Meanwhile, add the linguine to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and add to the skillet with the sauce. Add the roasted vegetables and the reserved cooking water; toss to combine, then stir in the basil. Divide among bowls and top with more cheese.

PASTA WITH VEGETABLES

Steps:

• Mix together the oil, vinegar, basil, oregano, salt and pepper. Set aside.
• Bring a large pot of salted water to boil; add rotini and bring to a boil again. Cook until rotini is al dente; drain well. Return the rotini to the pot.
• While rotini is cooking heat oil in a frying pan and saute red bell pepper, green bell pepper, garlic and carrots. Cook until vegetables are softened. Place the broccoli in the frying pan and cook another 2 minutes.
• Pour the cooked vegetables into the pot with the pasta. Pour the vinaigrette over the pasta and vegetables. Toss to distribute vegetables and vinaigrette evenly.

CREAMY LINGUINE WITH VEGETABLES

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.

LINGUINE WITH CLAM SAUCE AND VEGETABLES

Steps:

• Shuck clams reserving the liquid. Remove the meat from clams and add to the liquid. Stir to remove sand and lift clams one at a time. Cut in half using scissors. Place in clean bowl. Let clam liquid rest then pour over the piece leaving behind the residue.
• Vegetables:.
• Heat oil and butter in skillet. Add all vegetables except tomato. Add salt and pepper. Saute over high heat for 2 minutes. Add tomato and toss lightly.
• Clam Sauce:.
• In a large skillet, heat olive oil and butter. Add onion and saute for 3 minutes. Add oregano and garlic. Cook for 30 seconds. Stir in juice of clams and wine. Boil gently for 7-8 minutes uncovered. Add clams and pepper allow to boil then set aside.
• Pasta:.
• Add tsp salt to boiling water. Add pasta and cook al dente. Scoop out 6oz of pasta liquid and add to clams. Drain pasta and transfer to bowl. Add oil, salt, pepper and 1 c juice from clam sauce. Mix well.
• To serve:.
• Arrange pasta on large serving dish. Spoon on clam sauce. Then arrange vegetables on top and garnish with parmesan cheese. Serve immediately.

LINGUINE WITH ROASTED VEGETABLES AND PESTO

Steps:

• Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange onion pieces in baking dish. Bake 10 minutes. Add bell peppers and mushrooms to onions; spray with cooking spray and sprinkle with salt. Bake 15 minutes. Stir in tomatoes. Bake about 5 minutes longer or until vegetables are tender.
• Meanwhile, cook and drain linguine as directed package.
• Stir pesto into roasted vegetables. Place linguine on large serving platter. Top with vegetable mixture and cheese.