Vegetable Linguine

Vegetable linguine, shared by Taste of Home reader Jane Bone of Cape Coral, Florida, is exactly the kind of bright, feel-good recipe you’ll want to reach for when backyard gardens are bursting with fresh produce. Tender zucchini, meaty mushrooms and juicy tomatoes are sauteed in a bit of olive oil and butter—the secret to a satisfying light pasta dish—then tossed with hot linguine, melty cheese and fresh basil for a dish that both looks and tastes like summer on a plate.

Enjoy it as a meatless main, or top it with grilled chicken or salmon for extra protein. Vegetable linguine also makes a colorful summer potluck side dish and easily can be adapted with in-season vegetables, making it an effortless way to enjoy more veggies year-round.

Vegetable Linguine Ingredients

• Linguine: The long, flat shape of linguine feels substantial paired with the vegetables and holds on to the melty cheese beautifully. If needed, swap in fettuccine or spaghetti.
• Butter: A couple of tablespoons of melted butter add richness and a light, silky coating to the vegetables and noodles. To make this a plant-based meal, swap in vegan butter or use extra olive oil.
• Olive oil: Use extra virgin olive oil to saute the vegetables and bring a subtle fruity flavor to the dish.
• Zucchini: There are lots of surprising ways to cook with zucchini, but adding garden-fresh squash to pasta recipes is an easy way to use a backyard surplus. Slice it into rounds or half-moons for the prettiest presentation and even cooking.
• Mushrooms: Button mushrooms and baby bellas are great choices for adding a hearty, meat-like texture to the dish. For the best look and freshest texture, buy them whole, wash the mushrooms and slice just before using.
• Tomato: Choose a ripe slicing tomato, such as a beefsteak variety or a couple of Roma tomatoes, for the best flavor and juiciness. If fresh tomatoes aren’t in season, canned diced tomatoes work in a pinch—just drain them first.
• Green onions: These bring a mellow onion flavor and a pop of color without overpowering the other ingredients. For the best taste, use both the white and green parts.
• Garlic: This recipe calls for one fresh garlic clove, but you can easily bump it up to two or three cloves for a stronger garlicky flavor.
• Cheese: Shredded provolone melts smoothly to add creaminess, while Parmesan contributes salty, nutty depth. Not all cheeses are vegetarian, so be sure to check the label—vegetarian varieties will list microbial enzymes or microbial rennet in the ingredients.
• Basil: Fresh basil adds a bright, aromatic finish to vegetarian linguine. Tear the leaves by hand just before using to preserve their fresh flavor and prevent bruising.

Directions

Step 1: Saute the zucchini and mushrooms

Cook the linguine according to package directions. Meanwhile, in a large skillet, heat the butter and olive oil over medium heat. Add the sliced zucchini and mushrooms and cook, stirring occasionally, for three to five minutes or until tender and lightly browned.

Editor’s Tip: The bigger the skillet, the better! Giving the vegetables some space helps them saute rather than steam, which encourages flavorful caramelization and better texture.

Step 2: Simmer the sauce

Add the chopped tomato, green onions, minced garlic, salt and pepper to the skillet. Reduce the heat to medium-low, then cover and simmer for about three minutes or until the vegetables are tender.

Step 3: Toss the pasta

Drain the linguine, then add it to the skillet with the vegetables. Sprinkle in the shredded cheeses and basil, then use tongs to gently toss everything together. Serve immediately.

Editor’s Tip: I always recommend saving a scoop of pasta cooking water. If the pasta seems dry after tossing it with the vegetables, add a splash of pasta water to loosen the mixture and help everything come together.

Vegetable Linguine Variations

• Experiment with seasonings: Stir in a pinch of Italian seasoning for an herbal boost, red pepper flakes for heat or smoked paprika for smoky depth.
• Try a lemon twist: Brighten the linguine by squeezing fresh lemon juice over the pasta just before serving or garnishing with lemon zest.
• Use another type of onion: Swap in a thinly sliced yellow onion for the green onions. Saute it with the zucchini and mushrooms for a sweeter, caramelized depth.
• Add a protein: Make this pasta dish heartier by tossing in your favorite cooked protein with the linguine and vegetables. Try grilled salmon, baked chicken breasts, shrimp, scallops or browned Italian sausage.
• Mix and match veggies: Add or swap in yellow squash, bell peppers, asparagus, corn, peas, broccoli or spinach for a slightly different taste and texture. If you’re using leafy greens, add them at the very end of cooking so they just wilt.

How to Store Vegetable Linguine

Let any leftover vegetable linguine cool, then transfer it to an airtight container and store it in the refrigerator for up to four days.

How do you reheat vegetable linguine?

You can reheat leftover vegetable linguine in a skillet or saucepan over medium heat, stirring frequently, until warmed through. If the pasta seems dry, add a splash of water or broth to help loosen it. You can also reheat it in the microwave in 30-second bursts, stirring between each interval, until hot.

Can you freeze vegetable linguine?

No, vegetarian linguine does not freeze well. The tender vegetables and pasta can become mushy and watery when thawed. For the best texture, we recommend enjoying this dish fresh or within a few days of cooking.

Vegetable Linguine Tips

What can you serve with vegetable linguine?

Vegetable linguine pairs perfectly with a simple green salad, crusty bread or garlicky breadsticks for a complete meal. It also works beautifully as a pasta side dish alongside roasted or grilled chicken, fish or sausage.

Can I use a different pasta shape?

Yes! This recipe calls for linguine, but you can use another twirly pasta shape, such as fettuccine or spaghetti. Shorter pasta shapes like penne or rotini also work well. Be sure to follow the package directions and cook the pasta just until al dente.

Is vegetable linguini vegetarian?

It depends. While this vegetable linguine recipe contains no meat, not all cheeses are vegetarian. Traditional Parmigiano Reggiano is made with animal-based rennet, an ingredient used in cheesemaking to separate milk into curds and whey.

To make this a truly vegetarian pasta, look for a Parmesan labeled “vegetarian” or made with microbial rennet or enzymes. If you can’t find a vegetarian Parmesan, use another vegetarian-friendly melting cheese in its place.

How do you prevent the cheese from clumping?

To prevent the cheese from clumping, remove the pan from the heat before adding the provolone and Parmesan. Toss the pasta with the vegetables first, then sprinkle in the cheese and toss again, allowing the residual heat to melt the cheese evenly into the pasta.

Watch How to Make Vegetable Linguine

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