Vegetarian Linguine Recipe
Vegetarian Linguine Recipe photo by Taste of Home

Vegetarian Linguine Recipe

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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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 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 provolone cheese, shredded
  • 3 tablespoons shredded Parmesan cheese

Nutritional Facts

1-1/2 cup: 216 calories, 11g fat (5g saturated fat), 22mg cholesterol, 416mg sodium, 22g carbohydrate (0g sugars, 3g fiber), 12g protein Diabetic Exchanges:1 starch, 1 lean meat 1 vegetable 1 fat


  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. Drain linguine; add to vegetable mixture. Sprinkle with cheeses and toss to coat. Yield: 6 servings.
Originally published as Vegetarian Linguine in Quick Cooking January/February 2002, p29

Medium-Bodied Red Wine

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

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Reviewed Oct. 12, 2013

"Excellent. I will be making this again and again."

Reviewed Feb. 27, 2013

"Loved it! I will be making this again. I added too much basil, but you couldn't even tell. VERY good!"

Reviewed Jan. 17, 2013

"Mmmm...yum. I enjoyed making and eating this, but it wasn't really somthing to remeber."

Reviewed Dec. 5, 2012

"I've made this recipe many times and everyone in my family loves it. It has a lot of flavor! I've made it as a side dish and a main dish."

Reviewed Aug. 21, 2012

"This was so good. I also used some chicken in it."

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