Packed with delicate herbs, pungent garlic, crisp zucchini, and juicy tomatoes, this vegetable linguine takes just 20 minutes to make.
While I say things like, “Best ___ ever!” quite frequently, Alex isn’t usually quite as generous. However, we both used the phrase multiple times as we enjoyed this fresh vegetable linguine. Packed with delicate herbs, pungent garlic, crisp zucchini, and juicy tomatoes, this is a pasta dish that really shines. Keep reading for the vegetable linguine recipe: it’s perfect for tomato season!
How to make vegetable linguine
What really makes this vegetable linguine recipe is the ripe tomatoes. We bought a couple from our local food stand and they were ripe and sweet. It’s vital that you use the best quality tomatoes to let this dish really shine. Although we used one large yellow and one large red tomato in this recipe, fresh cherry tomatoes would also work. You might even be able to get away with not cutting cherry tomatoes in half, depending on how large they are and how much you enjoy tomato.
Another integral part is the fresh garlic. If you’re not a garlic person, you could sauté the garlic first (as noted below), or omit it altogether (though it might lose a bit of the magic). If you choose to sauté the garlic, keep an eye on it while it cooks and turn the heat off just before it starts to brown. Garlic can overcook very quickly.
While tossing the pasta with the oil and vegetables, feel free to add in a tablespoon or two of the starchy pasta water if needed. Once you sprinkle on the cheese, it’ll melt into the pasta and you won’t notice the tiny bit of water you added.
How to serve this vegetable linguine
Because this vegetable linguine is made with lots of fresh veggies, it’s best enjoyed right away. Leftovers keep fairly well, but we’ve found that the tomatoes make the pasta a little gooey, and the zucchini loses its bite as well.
Give this vegetable linguine recipe a try it you:
- Want to easily impress a special someone with your culinary mastery
- Had a long day at work and need a quick and delicious meal to pair with a glass of wine (or frose!)
- Have an over productive tomato plant
We’ll definitely be making this one again (likely in one or more of the cases above)!
Looking for more easy pasta recipes?
Outside of this vegetable linguine, here are a few more of our favorite easy pasta recipes:
- Vegan Spaghetti with Marinara Sauce
- Creamy Almond Milk Pasta With Herbs
- Cacio e Pepe
- Farfalle Pasta With Peas, Feta, and Dill
- Mushroom Pasta with Goat Cheese
- Gemelli Pasta with Fire Roasted Tomatoes
- Italian Vegan Pasta Salad
- Grilled Vegetable Pasta
- Easy Pasta Puttanesca Recipe
- Everything Bagel Pasta
- Spaghetti with Lentils & Marinara
- Orecchiette Pasta with Lemon Asparagus
- Spinach Alfredo Pasta
This vegetable linguine recipe is…
Vegetarian. For gluten-free, use gluten-free pasta.
Print
Vegetable Linguine with Tomatoes & Zucchini
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 to 6 1x
Description
Packed with delicate herbs, pungent garlic, crisp zucchini, and juicy tomatoes, this vegetarian linguine really shines.
Ingredients
- 1 1/2 pounds ripe tomatoes (preferably various types – we used one large red and one large yellow)
- 1 ½ tablespoons fresh basil (about a handful of leaves)
- 1 ½ tablespoons fresh parsley
- 2 small zucchini
- 2 cloves garlic
- 16 ounces linguine (or spaghetti or angel hair)
- ⅓ cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- 1 ½ teaspoons kosher salt
- 2 tablespoons olive oil
- Fresh ground black pepper
Instructions
- Bring a large pot of salted water to a boil; cook linguine until al dente.
- While the water boils and the pasta cooks, core and finely chop the tomatoes. Cut the zucchini into thin slices. Chop the basil and parsley (1 tablespoon each). Mince the garlic. (If desired, you can sauté the garlic in a bit of olive oil beforehand to make it less potent.) If not already grated, grate the cheese.
- In a large bowl, combine the tomatoes, basil, parsley, and garlic, along with 1 ½ teaspoons kosher salt and 2 tablespoons olive oil.
- When the pasta is done, drain it and toss it with a bit of olive oil. Add it to the bowl of tomatoes along with the zucchini and toss well. Add the Parmesan cheese and toss again.
- Serve topped with more grated cheese and freshly ground pepper.
Notes
Inspired by Andreas Viestad in Food and Wine
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: vegetable linguine, Linguine recipe, Pasta Recipes, Vegetarian Pasta Recipes
great combo!
I made this last night and it was delicious! I think it’s going to be a staple around here this summer. Thank you for sharing!
So glad you enjoyed it! This was one of our first posts, but it still sticks out in my mind as one of my favorites :)
Do you cook the zucchini before adding to the pasta?
Nope! Just cut it thin and eat it raw (but warmed by the pasta).
This sounds so good. Thanks for this recipe. I never liked pasta when I ate meats. Since I no longer eat meat I crave veggie pastas. Good eating.
Alex & Sonja-
This was a delicious recipe! It’s the first one of yours I have tried and I absolutely loved it! Alex, it’s quite a step up from what we used to serve in the hospital cafeteria! Ha!
So glad you tried a recipe! It all started in a hospital basement 16 years ago…
Delicious!!! I didn’t have fresh herbs on hand so I used dried, still came out amazing! Felt unsure about basically raw zucchini but now I’m sold hahah.
Haha! Glad you enjoyed 😄