Summer Vegetables With Linguine

Total Time
Prep 20 mins
Cook 10 mins

I'm not sure where I originally got this recipe. I've been making it for years and it is wonderful as a side to grilled chicken or salmon. It also makes a wonderful meatless main dish. I use the spinach and regular linguine mixed together. I hope you enjoy it as much as we do!

Ingredients Nutrition


  1. Cut yellow squash and zucchini into thirds lengthwise.
  2. Cut each third into 1/4 inch thick slices.
  3. Cut red bell pepper into thin strips.
  4. Set aside.
  5. Cook pasta according to package directions.
  6. Drain and keep warm.
  7. Combine wine, salt, basil, tarragon and red pepper flakes in a small bowl; set aside.
  8. In a large skillet, heat olive oil over medium high heat.
  9. Add squash, zucchini, red bell pepper, mushrooms and garlic.
  10. Stir fry for 2-3 minutes or until vegetables are crisp tender.
  11. Stir wine mixture and drizzle over vegetables.
  12. Toss to coat and allow to heat through.
  13. To serve, toss vegetables with pasta until well mixed.
  14. Transfer to a large serving platter or a pasta bowl and sprinkle with parmesan cheese.
  15. This recipe calls for dried herbs but of course use fresh if you have them.
  16. This looks great on a big platter with pieces of grilled salmon placed on top and garnished with sprigs of fresh basil.


Most Helpful

What a nice pasta dish. I didn't have red bell pepper, so used green instead. Loved everything about it and can just imagine what other veggies would be good here. Thanks JillAZ for a nice keeper. Made for Zaar Chef Alphabet Soup Tag.

lazyme February 26, 2011

Very good side dish with lots of great veggie flavor and color.

Ginny Sue December 28, 2006

Needed a quick recipe for dinner last night and decided to pick this one. On the way home I was able to buy the vegetables (including tomatoes, which I used instead of mushrooms) from the local farmer's market. This was a very fresh tasting, very light and very delicious meal! To make this even lighter I used less oil (1 1/2 teaspoons) and a non-stick pan. I used an all spinach linguine and orange pepper (as the tomatoes provided red) for a beautiful color. We finished this dish off with second helpings last night as a vegetarian main meal for two. Many thanks Jill for this terrific recipe.

Kumquat the Cat's friend June 22, 2005

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