Spring Vegetable Linguine
Prep time
Cook time
Total time
Spring Vegetable Linguine is wholesome whole grain linguine and fresh spring vegetables tossed with olive oil and lemon juice. Top with toasted pine nuts and shaved parmesan.
Serves: 4-6 servings
  • ½ package (13.25 ounces) whole grain linguine pasta
  • ½ cup peas, fresh or frozen
  • 2 tablespoons extra virgin olive oil, divided
  • 1 cup small broccoli florets
  • 1 clove garlic, minced
  • 1 lemon, juiced (about 2 tablespoons)
  • 1 tablespoon lemon zest
  • salt and pepper, to taste
  • 4 tablespoons pine nuts, toasted
  • ⅓ cup shaved parmesan
  1. Cook the pasta according to package instructions, adding the peas during the last 2 minutes of cooking time. Reserve ¼ cup of the pasta liquid before draining.
  2. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet. Add the broccoli and saute for 2-3 minutes, or until crisp-tender. Add the garlic during the last 30 seconds of cooking time. Set aside.
  3. Place the pasta and peas in a serving bowl. Add the remaining 1 tablespoon of olive oil and the desired amount of the reserved pasta water and toss. Add the broccoli, lemon juice, zest, salt and pepper, and toss to combine. Serve with pine nuts and shaved parmesan!
Toast pine nuts in a small skillet over medium heat for 3-5 minutes or until fragrant and golden. Keep a close eye on them as they burn quickly!

Substitute 1" pieces of asparagus for the broccoli, and cook them with the pasta and peas during the last two minutes of cooking time!

Adapted by Cooking Light Magazine's Spring Linguine with Basil
Recipe by Flavor the Moments at https://flavorthemoments.com/spring-vegetable-linguine/