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

Source: The Martha Stewart Show


  • 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.


Be the first to comment!

Related Topics