Vegetable Linguine

Bright, fresh, and bursting with vibrant flavors, this Vegetable Linguine recipe is the perfect harmony of wholesome, garden-fresh veggies and tender pasta. Featuring a medley of sautéed zucchini, yellow squash, cherry tomatoes, red bell pepper, and baby spinach, this dish is a celebration of color and nutrition. Infused with the subtle savoriness of garlic, zesty lemon juice, and a hint of Parmesan cheese, every bite is light yet satisfying. Finished with fresh basil and optional red pepper flakes for a touch of heat, this quick 35-minute meal is ideal for busy weeknights or elegant dinners alike. Perfect for anyone looking to savor a healthy, vegetarian pasta recipe that’s as beautiful as it is delicious.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 ounces linguine pasta
• 3 tablespoons olive oil
• 3 small garlic cloves
• 1 medium zucchini
• 1 medium yellow squash
• 1.5 cups cherry tomatoes
• 1 medium red bell pepper
• 3 cups baby spinach
• 2 tablespoons lemon juice
• 0.5 cups grated Parmesan cheese
• 0.25 cups fresh basil leaves
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.25 teaspoons red pepper flakes (optional)
• 4 quarts water
• 1 tablespoon salt (for pasta water)

Directions

Step 1

Fill a large pot with 4 quarts of water, add 1 tablespoon of salt, and bring it to a boil over high heat.

Step 2

Once the water boils, add the linguine pasta and cook according to package instructions until al dente (typically 9-11 minutes). Reserve 1/2 cup of pasta water and drain the cooked pasta.

Step 3

While the pasta cooks, prepare the vegetables: mince the garlic, slice the zucchini and yellow squash into thin half-moons, cut the red bell pepper into thin strips, and halve the cherry tomatoes.

Step 4

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.

Step 5

Add the zucchini, yellow squash, and red bell pepper to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender but still have a slight crunch.

Step 6

Stir in the cherry tomatoes, baby spinach, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and red pepper flakes (if using). Cook for another 2-3 minutes until the spinach wilts and the tomatoes soften slightly.

Step 7

Reduce the heat to low and add the cooked linguine to the skillet with the vegetables. Stir to combine.

Step 8

Add the reserved pasta water a little at a time (2-3 tablespoons as needed) to loosen the sauce and ensure the pasta is well-coated.

Step 9

Drizzle the remaining 1 tablespoon of olive oil and the lemon juice over the pasta. Toss to combine.

Step 10

Remove from heat and sprinkle grated Parmesan cheese and fresh basil leaves over the top. Gently toss to mix.

Step 11

Serve the vegetable linguine warm, garnished with additional Parmesan cheese and basil, if desired.

Nutrition Facts

Serving size	(5103.5g)

Amount per serving	% Daily Value*
Calories	1769.5

Total Fat 64.1g	0%
Saturated Fat 15.0g	0%
Polyunsaturated Fat 4.3g
Cholesterol 220.1mg	0%
Sodium 12997.5mg	0%
Total Carbohydrate 231.4g	0%
Dietary Fiber 20.0g	0%
Total Sugars 38.2g
Protein 62.3g	0%

Vitamin D 0IU	0%
Calcium 957.1mg	0%
Iron 18.5mg	0%
Potassium 2281.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.9%

Protein: 14.2%

Carbs: 52.8%