Friday, August 14, 2009

Vegetable Linguini

I love this recipe for linguini which is based on one in an old Pillsbury Pasta booklet.
Just a fun note - if you can't remember the difference between linguini and fettuccini
take note that the narrow cut pasta is lean-guini and the wider cut pasta is fat-tuccini!


As in many pasta based recipes, the amount of the ingredients varies according to how many you are serving and what your taste preferences are.
This recipe makes a great main dish when topped with cooked sliced chicken breast or shrimp.


  • linguini pasta to feed 4-6 people
  • 1-2 Tbsp. olive oil
  • 1 small or medium sized zucchini
  • 1 large carrot
  • 1 medium onion cut in half and then thinly sliced
  • 2 cloves garlic, minced
  • a handful of fresh basil leaves, washed and cut into a chiffonade* or 1 -2 tsp. dried basil
  • 1/4 cup butter
  • 1 cup milk or half and half cream
  • 1 cup shredded mozzarella cheese (I often use 1/2 parmesan, 1/2 mozzarella)

* A chiffonade cut is when you stack the basil leaves and then cut them into fine ribbons

  1. Cook linguini in salted water according to package directions
  2. Coarsely grate carrot and zucchini or use a julienne peeler to make long ribbons. I usually discard the soft centre of the zucchini.
  3. Heat olive oil in fry pan on medium heat and saute' onion, garlic and carrot until wilted, then add zucchini and saute' a few minutes longer. Vegetables should be tender but not soft.Drain linguini, rinse briefly with cold water.
  4. Add butter and milk or cream to the pasta pot on medium heat and stir until butter is melted.
  5. Return linguini to pot, add saute'ed vegetables, fresh or dried basil and cheese.
  6. Using tongs or a pasta server, toss until vegetables are distributed and cheese is melted.
  7. Serve immediately.

16 comments:

  1. This looks like a quick and easy supper, loaded with fresh goodness from the garden.....thanks for sharing this one.

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  2. I took a second look and noticed that it was your what I thought was a peeler made your shreds of veggies.....um, I think I have to look for one of those, must come in handi.

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  3. that looks mighty delicious plus i can use a bunch of ingredients straight from the garden, thanks

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  4. Most timely...since I was running out of zucchini recipes. This sounds wonderful...with fresh herbs. Thanks.

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  5. Oh yum I want this right now for breakfast :0)

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  6. Another idea for Zuchinni. That tool is a must be in any home that loves cooking.
    I'm just making my grocery list.

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  7. I love pasta dishes with veggies..this looks great!

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  8. This looks absolutely delicious! I'm a bit bummed, however, as my doctor put me on a low cholesterol diet (wanted to give me pills but I said no). I'm determined that in three months it will be much better so I am extremely careful these days. Any great low (NO) cholesterol recipes????

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  9. I love pasta with veggies! Thanks for the recipe! I've been wanting to make light dinners this week!

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  10. This looks so tasty. You gave me a julien grater for my birthday that has become one of my favorite kitchen gadgets. fresh herbs and veggies...wonderful! Kathy

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  11. Oh I have one of the shredders and I nearly always have these ingredients on hand. . .and I will surely give it a try. Thanks Bev.

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  12. This looks delicious. I would keep it just vegetable. I don't think it needs anything else.

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  13. oh wow first time to your blog.. this is my fav pasta.. looks so good and delicious.. wish to have that plate.. U have wonderful blog with lovely recipes.. do peep in my blog when u find time.

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  14. That looks great!! I love a good pasta recipe :)

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  15. I made this tonight for dinner. We were out of zucchini, I used yellow squash. I also added shrimp.

    It was yummy! And there's enough left over for us to have lunch tomorrow!

    Another wonderful recipe!

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  16. So glad I found this dish! My kids loved it so much when you made it for us that they are asking me to make it! I'll probably grill up some chicken to go with it and just make it a meal. Thank you!

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