Vegetable Garden Linguine

This veggie pasta is packed with garden-fresh produce -- dig in!

  • Servings: 4

Source: Whole Living, May 2012


  • 1 large head fennel, quartered, cored, and sliced into 1/2-inch pieces
  • 2 mild chiles, such as Anaheim, sliced into 1/2-inch pieces
  • 1 pound cherry tomatoes
  • 2 small red onions, sliced into 1/2-inch wedges
  • 6 tablespoons extra-virgin olive oil
  • Coarse salt
  • 10 ounces whole-wheat linguine
  • 1/2 cup grated Parmesan, plus more for serving
  • 3/4 cup basil leaves


  1. Heat broiler. Arrange fennel and chiles on one rimmed baking sheet and tomatoes and onions on another. Toss each with 2 tablespoons oil and season with salt. Broil 3 minutes, then toss and continue broiling until vegetables are tender and charred in spots, about 2 minutes more. Transfer vegetables and pan juices to a bowl.

  2. Cook pasta in salted boiling water according to package instructions. Reserve 1 cup cooking water, drain, and return to pot.

  3. Add vegetables, Parmesan, and reserved water. Stir in basil and remaining oil and adjust seasoning. Sprinkle with additional Parmesan.


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