Whole Wheat Linguine with Garden Fresh Summer Veggie Medley
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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.
Whole Wheat Linguine with Garden Fresh Summer Veggie Medley
- 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
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
5–6 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
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
One Comment
Jasmine
ooh that looks so yummy and fresh