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Whole Wheat Linguine with Garden Fresh Summer Veggie Medley

I got this lovely Bennings Green Tint Patty Pan Squash from the Garden Fairy, and I thought it would be good in a pasta dish. I’ve never used this type of squash before, but based on how thin the skin felt, I figured it was edible, as long as I trimmed off the end pieces. I wasn’t sure about the seeds, so I didn’t end up using those. I also had a wonderful, gigantic garden tomato from my father-in-law, so I used that here, too. Basically, I used all of the veggies that I had hanging around, and the results were awesome! I thought about adding some peas, but didn’t, and Dino said that it was the only thing that would have made it better (without me telling him that I debated putting them in there), so next time, I’ll add that. I know it doesn’t look like anything special, but trust me – this stuff rocked! This is a wonderful way to use up some of summer’s bounty, and enjoy a delicious vegetarian dinner.

 

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Whole Wheat Linguine with Garden Fresh Summer Veggie Medley

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 3 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Description

This is a wonderful way to use up some of summer’s bounty, and enjoy a delicious vegetarian dinner.


Ingredients

Scale

1/2 pound whole wheat linguine
2 Tablespoons extra-virgin olive oil
approx. 2 cups Bennings Green Tint Patty Pan Squash (or other summer squash), seeded and sliced into 1/2-inch pieces
1/2 green bell pepper, diced
1/2 shallot, sliced
2 cloves garlic, minced
Pinch of red pepper flakes
Salt and pepper, to taste
1 extra large tomato (preferably garden fresh or heirloom), roughly chopped into large pieces
1 Tablespoon white balsamic vinegar
1/2 cup Parmesan cheese, grated, plus more for garnish
56 basil leaves, thinly sliced


Instructions

Bring a large pot of salted water to a boil for the linguine and cook until al dente. Drain, reserving about a cup of the pasta water.

Meanwhile, heat oil in a large skillet. Sauté squash, bell pepper, garlic and shallot seasoned with salt, pepper and a pinch of red pepper flakes until veggies are tender and the squash is getting golden brown. Add in the tomato and vinegar and allow it to melt down into a thick sauce-like consistency.

Add the cooked pasta into the pan with the veggies, and stir in pasta water a little at a time to get the sauce loose enough to coat the pasta. Sprinkle in the Parmesan and toss together. Top with sliced basil and enjoy!


Nutrition

  • Serving Size:
  • Calories: 641
  • Sugar: 7.5 g
  • Sodium: 1534.1 mg
  • Fat: 23.2 g
  • Saturated Fat: 6 g
  • Carbohydrates: 92 g
  • Fiber: 12.4 g
  • Protein: 25.1 g
  • Cholesterol: 14.4 mg

Keywords: fresh vegetable pasta, garden veggie pasta, fresh tomato sauce

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