Spring is here, and it’s time to take advantage of all the delicious produce that’s in season! This Whole Wheat Linguine with Spring Vegetables recipe combines the best of the season with the healthy goodness of whole wheat pasta. And for a twist on traditional pasta dishes, you must try this Spring Linguine with Blistered Tomatoes and Basil. Both recipes are perfect for a light yet satisfying meal that is bursting with fresh flavors.
Let’s start with the Whole Wheat Linguine with Spring Vegetables. This dish is loaded with nutritious ingredients like asparagus, green peas, and mushrooms. To begin, cook the pasta according to the instructions on the package, reserving about a cup of the cooking water before draining the pasta. In a separate pan, sauté the asparagus, peas, mushrooms, and garlic until they’re tender. Then, add the reserved pasta water to the sautéed vegetables along with some freshly squeezed lemon juice and crushed red pepper flakes. Toss in the cooked linguine and top it off with some shaved parmesan cheese and fresh basil.
Now for the Spring Linguine with Blistered Tomatoes and Basil. The sweetness of the blistered tomatoes coupled with the fresh basil makes for a deliciously light and fresh pasta dish. To begin, cook the linguine according to the instructions on the package. While the pasta is cooking, heat up a skillet with some olive oil and add in cherry tomatoes, garlic, and red pepper flakes. Cook until the tomatoes have burst and developed a char, then toss in the cooked linguine and stir in some freshly chopped basil. Season with salt and pepper to taste and enjoy!
Both of these pasta dishes are bursting with flavor and are perfect for a healthy and light Spring meal. With the abundance of fresh produce available during the season, there’s no better time to try out healthy and delicious recipes like these. So grab a fork, dig in, and enjoy Spring’s bounty!
Whole Wheat Linguine with Spring Vegetables Recipe
Ingredients:
- 1 lb. whole wheat linguine
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 cup green peas, fresh or frozen
- 8 oz. mushrooms, sliced
- 3 cloves garlic, minced
- 1 lemon, juiced
- 1/2 tsp. crushed red pepper flakes
- 1/2 cup shaved parmesan cheese
- Fresh basil leaves, chopped
Instructions:
- Cook linguine according to package instructions, reserving a cup of cooking water.
- In a separate pan, sauté asparagus, peas, mushrooms, and garlic until tender.
- Add reserved pasta water to the sautéed vegetables along with lemon juice and crushed red pepper.
- Combine cooked linguine with the vegetable mixture and top with parmesan cheese and fresh basil.
Spring Linguine with Blistered Tomatoes and Basil Recipe
Ingredients:
- 1 lb. linguine
- 1 pint cherry tomatoes
- 3 cloves garlic, minced
- 1/2 tsp. red pepper flakes
- Fresh basil leaves, chopped
- Salt and pepper
Instructions:
- Cook linguine according to package instructions.
- In a skillet, heat olive oil and add cherry tomatoes, garlic, and red pepper flakes.
- Cook until tomatoes have burst and developed a char.
- Toss in cooked linguine and stir in fresh basil.
- Season with salt and pepper and serve.
In conclusion, these two delicious pasta recipes are perfect for Spring when fresh produce is abundant. Whether you prefer the crispness of the Spring vegetables in the Whole Wheat Linguine with Spring Vegetables or the sweetness of the blistered tomatoes in the Spring Linguine with Blistered Tomatoes and Basil, both are perfect for a healthy and light meal. So next time you’re craving a pasta dish, try one of these two Spring-inspired recipes and savor the flavors of the season.
