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A close-up of a plate of pasta.

Whole Wheat Linguine with Garden Fresh Summer Veggie Medley

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  • 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


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



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


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!


  • 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
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