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Meryl’s linguini sautéed with mixed veggies PDF Print E-mail
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Written by Roman Bystrianyk   
Friday, 24 July 2009 01:02
pasta with vegetablesThis linguine recipe I created just for the simple reason I was tired of the typical boring linguine and tomato sauce. Not only does this recipe wake up the taste buds, but you can customize it to whatever veggies you love and incorporate it into this very versatile pasta dish. The key here is not to let the linguine clump together after you have cooked it. A trick is to prepare the veggies first and keep on a low simmer heat. Once you drain your pasta, place on a large platter and top with all the veggies including the juices from the pan. Toss well and add the grated cheese last.


1 8oz box of De Boles Jerusalem Artichoke Flour Linguine

4 TBS. olive oil

4 cloves of garlic diced

½ Red Bell pepper chopped

½ Yellow pepper chopped

1 large leek sliced thin (washed and rinsed thoroughly)

1 cup sliced mushrooms, either button or shitake

1 small red onion chopped

1/3 cup pine nuts toasted slightly (toast on non stick skillet on low heat for a few minutes, moving pan around so as not to burn pine nuts)

1/3 cup pitted Kalamata olives chopped

4 sun dried tomatoes packed in olive oil chopped

4 sprigs of cilantro, or fresh Italian parsley chopped

1/3 cup either Grated Romano Pecorino cheese or Parmesan Reggiano

½ lb of crumbled French Feta cheese (optional)

Sea salt and freshly ground pepper to taste

Chili pepper flakes (optional)


Cook pasta according to directions on package (I prefer el dente, firm to the touch)

Drain pasta in colander when done. Give it a good toss making sure it does not clump together. *I reserve the excess pasta water and rinse the pasta with it

Place pasta on large serving platter, set aside

In the meanwhile, In a large non stick skillet on low heat, add the olive oil, diced garlic, peppers, leek, mushrooms, red onion, Kalamata olives, and sun dried tomatoes

Sauté till vegetables start sweating and onions are translucent approx, 8-10 minutes

With a slotted spoon, remove all vegetables and place on top of linguine tossing gently to incorporate all the veggies.

Add the crumbled Feta cheese, sea salt, freshly ground pepper, pepper flakes, and chopped cilantro, or parsley.

Lastly, top with the grated cheese of your choice and the toasted pine nuts

*If using Feta, you can omit the salt as there is plenty in the olives and grated cheese.

Serve with your favorite organic red wine

*I always keep the bottle of extra virgin olive oil close by to add if necessary to the linguine

Last Updated on Sunday, 26 July 2009 12:40