Best 9 Linguini With Vegetables Recipes

PASTA WITH FRESH VEGETABLES

Steps:

• Cook pasta according to package directions; drain. , Meanwhile, in a large nonstick skillet, saute carrots in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broccoli, squash, green pepper and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 8-10 minutes., Stir in pasta; sprinkle with cheese.

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.

FRESH AND EASY VEGGIE SPAGHETTI

Steps:

• Heat olive oil in a wide skillet with sides over medium heat. Add onion and cook, stirring occasionally until translucent; 3 to 5 minutes.
• Add zucchini, yellow squash, garlic, oregano, red pepper flakes, and a generous pinch of salt then cook, stirring occasionally until softened but still with some crunch; 5 to 8 minutes. Stir in the tomato paste and cook another minute. (When making this sauce, we usually end up using between 1 and 1 1/2 teaspoons of fine sea salt.)
• Add the roasted red peppers, tomatoes, and mushroom powder. Bring to a low simmer and cook until the liquid has thickened and reduced by half; about 10 minutes. As the sauce cooks, use a spoon to break up the whole tomatoes into smaller pieces for a chunky sauce.
• While the sauce simmers, bring a large pot of salted water to the boil then cook pasta according to package directions.
• Take the sauce off of the heat, and then stir in the spinach and basil. Taste then adjust with additional salt if needed. Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce and the spinach wilts. Toss again, and then serve with parmesan or nutritional yeast sprinkled on top.

LEMONY LINGUINE WITH SPRING VEGETABLES

Steps:

• Combine pasta, garlic, salt and pepper in a large pot. Add water. Bring to a boil over high heat. Boil, stirring frequently, for 8 minutes.
• Stir in artichokes, spinach and peas and cook until the pasta is tender and the water has almost evaporated, 2 to 4 minutes more.
• Remove from heat and stir in 1/4 cup cheese, half-and-half, lemon zest and lemon juice to taste. Let stand, stirring occasionally, for 5 minutes. Serve sprinkled with the remaining 1/4 cup cheese.

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.

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 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.

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.

LINGUINE WITH SPRING VEGETABLES

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.