New This Month

Late-Summer Harvest Linguine


Chef Emeril Lagasse created this recipe on the spot using fresh vegetables from an audience full of farmers on the Harvest Show episode of "Martha."

  • Servings: 6


  • Coarse salt and freshly ground black pepper
  • 1 pound linguine
  • 1/2 cup extra-virgin olive oil, plus more for pasta
  • 1/2 sweet onion, thinly sliced
  • 1/2 head cabbage, cored and thinly sliced crosswise
  • 1 small leek, trimmed, cleaned, and thinly sliced, white and light green parts only
  • 2 ears corn, kernels removed
  • 3 ribs kale, leaves only, washed well and thinly sliced
  • Pinch crushed red-pepper flakes
  • 1/2 head garlic, peeled and chopped
  • 1 tablespoon chopped fresh basil, plus leaves for garnish
  • 1 pint cherry tomatoes, halved
  • Parmesan cheese, for serving


  1. Bring a large pot of water to a boil over medium-high heat. Generously salt water and return to a boil. Add linguine and cook, according to package directions, until al dente.

  2. Meanwhile, in a large skillet, heat 2 tablespoons olive oil over medium heat. Add onion and cabbage. Cook, stirring, until onion is soft and cabbage is wilted, about 2 minutes. Add leek, corn, and kale. Cook, stirring, until leeks are soft and kale is wilted, 2 minutes more. Season with crushed-red pepper flakes.

  3. Add garlic, basil, and cherry tomatoes. Cook, stirring, until garlic is fragrant and tomatoes begin to release their juices, about 5 minutes.

  4. Drain pasta, reserving 1/2 cup cooking liquid. Transfer pasta to skillet along with cooking liquid and toss to combine. Serve immediately with grated cheese and garnish with basil.

Reviews Add a comment