Summer Vegetables with Linguine
Description
This delightful recipe, which I’ve been making for years, brings the essence of summer right to your table, whether you’re enjoying it as a vibrant side dish alongside grilled chicken or salmon, or savoring it as a satisfying meatless main course. The combination of fresh vegetables, tender linguine, and aromatic herbs creates a dish that is not only visually appealing but also incredibly flavorful. I like to mix spinach with regular linguine for an added nutritional boost and a beautiful color contrast. I truly hope you enjoy this dish as much as my family does!
Recipe Details
| Attribute | Details |
|---|---|
| Category | Low Cholesterol |
| Cook Time | 10 minutes |
| Prep Time | 20 minutes |
| Total Time | 30 minutes |
| Servings | 6 side dish servings |
| Rating | ★★★★★ (5/5 based on 3 reviews) |
| Calories | 194.9 |
| Fat Content | 6.4 g |
| Saturated Fat | 1.5 g |
| Cholesterol | 3.7 mg |
| Sodium | 168.2 mg |
| Carbohydrates | 26.1 g |
| Fiber | 2.2 g |
| Sugar | 3.6 g |
| Protein | 7 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | Zucchini |
| 1 | Red bell pepper |
| 1 | Linguine |
| 6 | Dry white wine |
| 1/4 | Chicken broth |
| 1/4 | Salt |
| 1/4 | Dried basil |
| 1/4 | Dried tarragon |
| 1/4 | Crushed red pepper flakes |
| 1/4 cup | Olive oil |
| 1 1/2 cups | Fresh mushrooms |
| 3 | Garlic cloves, minced |
| 1/4 cup | Parmesan cheese, grated |
Instructions
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Begin by preparing the vegetables: cut the zucchini and yellow squash into thirds lengthwise, then slice each third into 1/4-inch thick pieces. For the red bell pepper, slice it into thin strips, and set all the prepared vegetables aside to await their turn in the skillet.
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In a large pot, bring water to a boil and cook the linguine according to the package directions, ensuring it’s al dente for the best texture. Once cooked, drain the pasta, but keep it warm by covering it or placing it back in the pot off the heat.
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While the pasta is cooking, take a small bowl and combine the dry white wine, chicken broth, salt, dried basil, dried tarragon, and crushed red pepper flakes, stirring gently to incorporate the flavors. Set this mixture aside, as it will add a depth of flavor to your sautéed vegetables.
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In a large skillet, heat the olive oil over medium-high heat until it shimmers, indicating it’s hot enough for cooking. Add the prepared zucchini, yellow squash, red bell pepper, fresh mushrooms, and minced garlic to the skillet, stirring everything together. Stir-fry the vegetables for about 2 to 3 minutes, or until they reach a crisp-tender state, maintaining their vibrant colors and crunch.
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Once the vegetables are just right, take the reserved wine mixture and drizzle it over the sautéed vegetables, stirring well to ensure everything is coated. Allow the mixture to heat through for an additional minute, which will enhance the flavors and aromas.
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To combine, add the warm linguine directly into the skillet with the sautéed vegetables, tossing everything together gently until the pasta and vegetables are well mixed and coated in the delightful wine-infused sauce.
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Transfer the beautifully mixed linguine and vegetables to a large serving platter or a pasta bowl. Just before serving, generously sprinkle the top with grated Parmesan cheese, allowing it to melt slightly into the warm dish.
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For an impressive presentation, consider garnishing the dish with sprigs of fresh basil. This not only enhances the visual appeal but also adds a wonderful freshness to each bite.
This recipe is incredibly versatile; feel free to swap in any summer vegetables you have on hand or prefer. And while the recipe calls for dried herbs, fresh herbs can elevate the dish even more if you have them available. Enjoy your Summer Vegetables with Linguine, perfect for those warm evenings when you want to savor the flavors of summer!
