Vegetable Linguine

"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."
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Ready In:




  • 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.

Questions & Replies

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  1. Pretty good stuff! My aspiring vegetarian daughter loved this meal. I took mplsgirls advice and added the juice of one lemon -- a perfect compliment! The only thing I might have done differently was to micro the veggies longer, as our family prefers veggies just a tad softer.
  2. This was great! I followed the recipe exactly, but it would be very easy to add other vegetables. I also added fresh lemon juice and a little extra parmesan over the top once it was served. Thanks!
  3. We really liked this pasta dish! After making it, we now double, sometimes triple, the sauce, we have a family of four and the first time around there was not enough sauce for all of us. I now also add yellow summer squash to the vegetables. This has earned it's spot in our normal dinner rotation.


I'm a programmer by day, bread baker by night. To make a living, I do process automation for management at an inbound call center. (It's really not as exciting as it sounds.) Actually, I enjoy my job. There are worse things I could be doing to finance my cooking / baking habits. I never really knew how to cook growing up. Some of you in the Breads and Baking forum have heard my disastrous story about making Nestle Toll House cookies... When I went to college and moved out of the dorms, I started to become interested in actually learning how to cook. I had a lactose intolerant boyfriend, and a limited budget, so it made sense to stop eating take-out pizza and Taco Bell every day. I have to credit The Dairy Free Cookbook by Jane Zukin as my first real guide. (I still cook out of it , even though the boyfriend is long gone!) With that as a start, I set about systematically teaching myself how to cook. Five years later, I'm getting a reputation from friends and family as being a good cook. I love baking bread from scratch (I could really become a sourdough freak - thanks Donna!) - I can't seem to make enough cinnamon raisin swirl to keep my mom and grandmother happy. I'm enjoying getting back to eating seasonally, eschewing over - processed prepared food in favor of simpler, healthier, better tasting, cheaper meals I make myself. When I set out to learn, I never imagined I'd be making stock, roasting whole chickens, baking bread, or shopping at our local farmer's market. Now I can't imagine going back to the way I used to eat. I hope someday to learn enough about bread baking to open a local bakery/cafe, somewhere in Westport or Downtown Kansas City. I love my city, and the kind of place I have in mind will be a place that gives back to the community. I want to leave this city a better place for my having been here. Here's my standard metric for how I review recipes here, because I want my reviews to be helpful and consistent: ***** Fantastic as is. Wouldn't change a thing and will make it often. 0**** Fantastic tweaked a little to suit my tastes. Will make it often. 00*** Had to tweak it alot to get something I would make again. 000** Not very good. May try tweaking it again at some point. 0000* Not good. Probably won't try making again, even with tweaks. <img src="" border="0" alt="Photobucket - Video and Image Hosting">
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