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Colorful Vegetarian Linguine Recipe

Colorful Vegetarian Linguine Recipe

Looking for a tasty alternative to meat-and-potatoes meals? Try this colorful pasta dish, which is the brainchild of my oldest son. It's a stick-to-the-ribs supper that takes advantage of fresh mushrooms, zucchini and other vegetables as well as basil and provolone cheese.—Jane Bone, Cape Coral, Florida
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings


  • 6 ounces uncooked linguine
  • 2 medium zucchini, thinly sliced
  • 1/2 pound fresh mushrooms, sliced
  • 2 green onions, chopped
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 large tomato, chopped
  • 2 teaspoons minced fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 ounces reduced-fat provolone cheese, shredded
  • 3 tablespoons shredded Parmesan cheese


  • 1. Cook linguine according to package directions. Meanwhile, in a large skillet, saute the zucchini, mushrooms, onions and garlic in butter and oil for 3-5 minutes. Add the tomato, basil, salt and pepper; cover and simmer for 3 minutes.
  • 2. Drain linguine; add to vegetable mixture. Sprinkle with cheeses and toss to coat. Yield: 6 servings.

Nutritional Facts

1-1/2 cups equals 243 calories, 11 g fat (5 g saturated fat), 22 mg cholesterol, 417 mg sodium, 26 g carbohydrate, 3 g fiber, 12 g protein. Diabetic Exchanges: 1 starch, 2 lean meat, 1 vegetable, 1 fat.

Reviews for Colorful Vegetarian Linguine

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Reviewed Jan. 17, 2016

"Quick, easy, delicious. Plus, you really can't mess this up!"

Reviewed Jan. 28, 2015

"This so good, my husband couldn't say enough good things about this recipe. You'll just love it."

Reviewed Nov. 4, 2014

"Ditto on the previous--been making this since it came out in the magazine. It is a definite family favorite. We like smoky provolone in it best and the fresh basil is worth the extra trouble. I would triple it if it fit in the skillet! Leftovers are good but there are rarely any left. We use a small amount of sweet onion chopped and cooked with the vegetables in place of the green onion (just personal preference). This is our favorite vegetarian recipe and we aren't vegetarians."

Reviewed Feb. 13, 2013

"I've been making this since it came out in

Quick Cooking magazine in Jan. 2002. Very nice recipe for Lent."

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.