Best Vegetable Linguine Recipes

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HAM AND VEGETABLE LINGUINE



Ham and Vegetable Linguine image

I've been pleasing dinner guests with this delicious pasta dish that was based on one I found in a favorite Italian cookbook. The delicate cream sauce blends well with the colorful and hearty mix of vegetables. I chop the vegetables ahead and later prepare this dish in a snap.-Kerry Kerr McAvoy, Rockford, Michigan

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 16

1 package (8 ounces) linguine
1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 pound fresh mushrooms, sliced
1 medium carrot, thinly sliced
1 medium zucchini, diced
2 cups julienned fully cooked ham
1/4 cup butter
1 cup heavy whipping cream
1/2 cup frozen peas
3 green onions, sliced
1/4 cup grated Parmesan cheese
1 teaspoon dried basil
3/4 teaspoon salt
Dash ground nutmeg
Dash pepper
Additional Parmesan cheese, optional

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet, saute the asparagus, mushrooms, carrot, zucchini and ham in butter until the vegetables are tender. , Add the cream, peas, onions, Parmesan cheese, basil, salt, nutmeg and pepper; bring to a boil. Reduce heat; simmer for 3 minutes or until heated through, stirring frequently. , Rinse and drain linguine; add to vegetable mixture and toss to coat. Sprinkle with Parmesan cheese if desired.

Nutrition Facts : Calories 698 calories, Fat 43g fat (24g saturated fat), Cholesterol 153mg cholesterol, Sodium 1606mg sodium, Carbohydrate 55g carbohydrate (8g sugars, Fiber 5g fiber), Protein 28g protein.

VEGETABLE GARDEN LINGUINE



Vegetable Garden Linguine image

This veggie pasta is packed with garden-fresh produce -- dig in!

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 9

1 large head fennel, quartered, cored, and sliced into 1/2-inch pieces
2 mild chiles, such as Anaheim, sliced into 1/2-inch pieces
1 pound cherry tomatoes
2 small red onions, sliced into 1/2-inch wedges
6 tablespoons extra-virgin olive oil
Coarse salt
10 ounces whole-wheat linguine
1/2 cup grated Parmesan, plus more for serving
3/4 cup basil leaves

Steps:

  • Heat broiler. Arrange fennel and chiles on one rimmed baking sheet and tomatoes and onions on another. Toss each with 2 tablespoons oil and season with salt. Broil 3 minutes, then toss and continue broiling until vegetables are tender and charred in spots, about 2 minutes more. Transfer vegetables and pan juices to a bowl.
  • Cook pasta in salted boiling water according to package instructions. Reserve 1 cup cooking water, drain, and return to pot.
  • Add vegetables, Parmesan, and reserved water. Stir in basil and remaining oil and adjust seasoning. Sprinkle with additional Parmesan.

Nutrition Facts : Calories 563 g, Cholesterol 13 g, Fat 27 g, Fiber 13 g, Protein 19 g, SaturatedFat 6 g, Sodium 320 g

VEGETABLE LINGUINE



Vegetable Linguine image

This is one of my favorite recipes from college. Even my meat-and-potatoes boyfriend likes this - he actually requests it for dinner. Don't be scared off by the number of ingredients and steps. This really only takes a little longer then boiling the pasta.

Provided by dividend

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 bunch fresh broccoli, washed and cut into bite sized pieces
1 small zucchini, washed and cut into bite sized pieces
1 lb fresh asparagus, washed and cut into bite sized pieces
1 lb linguine
1/2 lb cherry tomatoes, halved
1/4 cup olive oil
1/4 cup fresh basil, chopped
1/2 lb mushroom, sliced
1/4 cup flat leaf parsley, chopped
salt
fresh ground black pepper
4 tablespoons butter
1/2 cup milk
1/2 cup grated parmesan cheese

Steps:

  • Steam the broccoli, zucchini, and asparagus until tender. (I do this in the microwave by putting them in a large glass bowl with ~ 1/4 cup of water, covering with plastic wrap, and cooking for about 5 minutes on high.).
  • Cook the linguine according to package directions in plenty of boiling, salted water, and drain.
  • While the linguine is cooking:.
  • In a very large saucepan, sauté the garlic and tomatoes in the olive oil for 2 minutes over medium heat.
  • Stir in the basil and mushrooms, and cook an additional 2 minutes.
  • Stir in parsley, salt and pepper to taste.
  • Add the butter and cook until melted.
  • Add the milk and cheese; blend well.
  • Raise the heat and let the mixture reduce by about one third.
  • Add the linguine and steamed vegetables; toss to combine.

HAM AND VEGETABLE LINGUINE



Ham and Vegetable Linguine image

*adopted recipe*

Provided by K J

Categories     Pasta

Time 50m

Number Of Ingredients 15

1 lb linguine, uncooked
1 lb fresh asparagus, cut into 1 inch spears
1 lb mushrooms, sliced
2 carrot, thinly sliced
1-2 zucchini, diced
2-3 c ham, cooked and julienned
1/4 c butter + 1 tbsp olive oil
2 c half and half
1 c parmesan cheese, grated
1 c peas, frozen
5-6 green onion, sliced
1/2 c parmesan cheese, grated
1/4 c fresh basil
1/2 tsp salt
1/2 tsp ground black pepper

Steps:

  • 1. Cook linguine according to package directions.
  • 2. Meanwhile, in a large skillet, saute asparagus, mushrooms, carrot, zucchini and ham in butter and olive oil until the vegetables are tender.
  • 3. Add cream, peas, onions, Parmesan, basil, salt, pepper and nutmeg; bring to a boil.
  • 4. Reduce heat; simmer for 3 minutes, stirring frequently.
  • 5. Rinse and drain linguine; toss with vegetable sauce and serve. Sprinkle with extra Parmesan cheese if desired.

EASY VEGETABLE LINGUINE



Easy Vegetable Linguine image

One-pot meals are a staple in my home and this is one of my favorites I have come up with. The bacon gives it a wonderful smokey flavor and is so delicious.-Mrs. Marie Herr, Berea, Ohio

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 7

6 slices bacon, cut into 1-inch pieces
1 cup broccoli florets or cauliflowerets
1/4 cup chopped onion
1 cup sliced fresh mushrooms
3 ounces linguine, cooked and drained
1/2 cup cherry tomato halves
1/2 cup grated Parmesan cheese

Steps:

  • In a skillet, brown bacon. Remove, reserving 2 tablespoons drippings in pan. Saute broccoli or cauliflower, onion and mushrooms until crisp-tender, about 3-4 minutes. Add linguine, tomato and cooked bacon; mix lightly. Sprinkle with cheese. Serve immediately.

Nutrition Facts :

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