Summer Linguine with Grilled Vegetables

Summer Linguine with Grilled Vegetables might be just the main course you are searching for. One portion of this dish contains approximately 18g of protein, 30g of fat, and a total of 599 calories. This recipe serves 5 and costs $2.33 per serving. It is perfect for The Fourth Of July. Head to the store and pick up cherry tomatoes, mushrooms, garlic, and a few other things to make it today. 571 person have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Neighbor Food Blog. All things considered, we decided this recipe deserves a spoonacular score of 100%. This score is outstanding. If you like this recipe, you might also like recipes such as Linguine with Summer Vegetables, Linguine with Roasted Summer Vegetables, and Grilled Swordfish over Grilled Summer Vegetables.

Servings: 5

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

15 cherry tomatoes

¼ cup Assorted chopped fresh herbs

4 teaspoons minced garlic

Juice of 1 lemon

10 oz. linguine

8 oz mushrooms

½ cup olive oil, divided

½ cup Parmesan cheese

2 pinches red pepper

Salt and Pepper

1 squash, chopped in bite sized chunks

1 zucchini, chopped in bite sized chunks

Equipment:

grill

bowl

frying pan

pot

Cooking instruction summary:

Preheat grill over medium high heat. In a large bowl, toss the pepper, mushrooms, tomato, squash, and zucchini with ¼ cup olive oil. Sprinkle liberally with sea salt and black pepper. Place the vegetables on a grill safe tray and grill for 15-20 minutes or until tender and slightly charred, flipping once.Meanwhile, bring a pot of water to boil and boil the linguine according to package directions. As soon as the linguine is al dente, drain and place in a large serving bowl. Cover to keep warm.Meanwhile, heat the remaining ¼ cup olive oil in a skillet over medium heat. Add garlic cloves and red pepper flakes and stir until fragrant, 1-2 minutes. Remove from heat and stir in lemon juice. Add olive oil mixture to cooked pasta.When vegetables are done toss them with the pasta. Stir in Parmesan cheese and fresh herbs. Serve with a final drizzle of olive oil and grated Parmesan.

 

Step by step:


1. Preheat grill over medium high heat. In a large bowl, toss the pepper, mushrooms, tomato, squash, and zucchini with ¼ cup olive oil. Sprinkle liberally with sea salt and black pepper.

2. Place the vegetables on a grill safe tray and grill for 15-20 minutes or until tender and slightly charred, flipping once.Meanwhile, bring a pot of water to boil and boil the linguine according to package directions. As soon as the linguine is al dente, drain and place in a large serving bowl. Cover to keep warm.Meanwhile, heat the remaining ¼ cup olive oil in a skillet over medium heat.

3. Add garlic cloves and red pepper flakes and stir until fragrant, 1-2 minutes.

4. Remove from heat and stir in lemon juice.

5. Add olive oil mixture to cooked pasta.When vegetables are done toss them with the pasta. Stir in Parmesan cheese and fresh herbs.

6. Serve with a final drizzle of olive oil and grated Parmesan.


Nutrition Information:

Quickview
539k Calories
15g Protein
25g Total Fat
66g Carbs
85% Health Score
Limit These
Calories
539k
27%

Fat
25g
39%

  Saturated Fat
4g
31%

Carbohydrates
66g
22%

  Sugar
8g
9%

Cholesterol
6mg
2%

Sodium
377mg
16%

Get Enough Of These
Protein
15g
30%

Vitamin A
16616IU
332%

Vitamin C
58mg
71%

Vitamin K
67µg
64%

Selenium
43µg
62%

Manganese
1mg
51%

Vitamin E
5mg
38%

Potassium
1054mg
30%

Phosphorus
300mg
30%

Magnesium
103mg
26%

Vitamin B6
0.51mg
25%

Fiber
6g
25%

Vitamin B3
4mg
25%

Copper
0.49mg
25%

Calcium
224mg
22%

Folate
81µg
20%

Vitamin B2
0.33mg
20%

Vitamin B1
0.29mg
19%

Vitamin B5
1mg
18%

Iron
2mg
16%

Zinc
1mg
12%

Vitamin B12
0.14µg
2%

covered percent of daily need
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