Vegetable linguine is a simple meatless pasta dish made with tender zucchini, earthy mushrooms, juicy tomatoes, fresh basil, and a blend of provolone and Parmesan cheeses. It’s a nutritious weeknight meal that’s easy to customize, especially during backyard garden season.
Ingredients
8 ounces uncooked linguine
2 tablespoons butter
1 tablespoon olive oil
2 medium zucchini, thinly sliced
1/2 pound fresh mushrooms, sliced
1 large tomato, chopped
2 green onions, chopped
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded provolone cheese
3 tablespoons shredded Parmesan cheese
2 teaspoons minced fresh basil
Instructions
1Saute the zucchini and mushrooms
2Cook 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.
3Simmer the sauce
4Add 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.
5Toss the pasta
6Drain 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.
