Wellness
Nutrition
Calories: 410
Protein: 14 g
Carbohydrates: 68 g
Fat: 11 g
Fibre: 8 g
Dinner
Fresh Garden Linguine Primavera
5 min read
A vibrant, vegetable-packed pasta dish featuring crisp seasonal greens, tender zucchini, sweet cherry tomatoes, and linguine tossed in a light garlic, olive oil, and lemon sauce.
Prep15 min
Cook15 min
Serves4
DifficultyEasy
What you'll need
Ingredients
350 g (12 oz) whole grain or bronze-cut linguine
1 medium zucchini, sliced into half-moons
1 medium yellow bell pepper, cut into thin strips
1 cup broccoli florets, cut into small bite-sized pieces
1 cup sugar snap peas or asparagus tips, trimmed
1 cup sweet cherry tomatoes, halved
4 cloves garlic, thinly sliced
3 tbsp extra virgin olive oil
1/2 cup low-sodium vegetable broth (or starchy pasta water)
1 tbsp fresh lemon juice
1 tsp fresh lemon zest
1/4 cup fresh basil, roughly chopped
2 tbsp fresh Italian flat-leaf parsley, finely chopped
1/3 cup freshly grated Parmigiano-Reggiano
1/2 tsp sea salt (plus salt for pasta water)
1/4 tsp crushed red pepper flakes (optional)
Freshly ground black pepper, to taste
Let's make it
Instructions
1
Boil the pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until just shy of al dente (about 1 to 2 minutes before the recommended time). Reserve 1/2 cup of starchy pasta water, then drain.
2
Sauté the aromatics and hearty vegetables: In a large skillet or deep pan, heat the extra virgin olive oil over medium heat. Add the sliced garlic and red pepper flakes, cooking for about 1 minute until fragrant. Add the broccoli florets, bell pepper, and zucchini. Sauté for 4 to 5 minutes until the vegetables become vibrant and tender-crisp.
3
Add quick-cooking vegetables: Stir in the snap peas (or asparagus) and halved cherry tomatoes. Cook for an additional 2 to 3 minutes until the tomatoes soften slightly and release their sweet juices.
4
Create the light sauce: Pour in the vegetable broth (or reserved pasta water), lemon juice, and lemon zest. Season with sea salt and freshly ground black pepper. Simmer for 1 minute to allow the flavours to meld.
5
Combine and toss: Add the drained linguine directly into the skillet with the vegetables. Toss vigorously over medium-low heat for 1 to 2 minutes so the pasta is evenly coated in the light sauce.
6
Finish and serve: Remove from the heat. Stir in the freshly grated Parmigiano-Reggiano, chopped basil, and parsley. Plate immediately with an extra sprinkle of herbs, cheese, and a drizzle of extra virgin olive oil.
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