Linguine Primavera Della Santa Maria

This Linguine Primavera offers a fresh, garden-to-table experience with tender zucchini, crisp bell peppers, and aromatic shallots simmered in a robust tomato and wine sauce. The dish balances the sweetness of fresh basil with the savory depth of olive oil and garlic, creating a harmonious flavor profile that is both light and satisfying. Perfect for a quick weeknight dinner or a healthy lunch, it highlights seasonal vegetables while remaining simple to prepare. The addition of dry white wine enhances the tomato base, adding complexity without overpowering the fresh ingredients. Serve garnished with sliced olives for a touch of briny contrast and extra fresh basil for a fragrant finish. This vegetarian and vegan-friendly meal is a delightful way to enjoy hearty flavors without the heaviness of traditional meat-based sauces.

Cooking Method: Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 280

Dietary: Vegan, Vegetarian

Description

This Linguine Primavera offers a fresh, garden-to-table experience with tender zucchini, crisp bell peppers, and aromatic shallots simmered in a robust tomato and wine sauce. The dish balances the sweetness of fresh basil with the savory depth of olive oil and garlic, creating a harmonious flavor profile that is both light and satisfying. Perfect for a quick weeknight dinner or a healthy lunch, it highlights seasonal vegetables while remaining simple to prepare. The addition of dry white wine enhances the tomato base, adding complexity without overpowering the fresh ingredients. Serve garnished with sliced olives for a touch of briny contrast and extra fresh basil for a fragrant finish. This vegetarian and vegan-friendly meal is a delightful way to enjoy hearty flavors without the heaviness of traditional meat-based sauces.

Directions

1
Heat olive oil in a medium skillet over medium heat.
2
Add chopped shallots and garlic, sautéing for 1 minute until fragrant.
3
Add sliced zucchini, yellow squash, and bell pepper to the skillet.
4
Sauté vegetables for 3-4 minutes until they begin to soften but still retain some crunch.
5
Stir in chunky tomatoes, tomato paste, white wine, and salt.
6
Bring the mixture to a simmer and cook for 5-8 minutes, or until the vegetables are tender and the sauce has thickened slightly.
7
Stir in the chopped fresh basil and simmer for 1 more minute to release the aroma.
8
Meanwhile, cook linguine in a large pot of boiling salted water according to package directions until al dente.
9
Drain the pasta, reserving a small amount of pasta water if needed for consistency.
10
Pour the vegetable sauce over the cooked linguine and toss to coat evenly.
11
Serve immediately, garnished with sliced ripe olives and additional fresh basil if desired.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 280kcal

% Daily Value *
Total Fat 8.0g13%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 450mg19%
Total Carbohydrate 45.0g15%
Dietary Fiber 3.5g15%
Sugars 6.0g
Protein 9.0g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/linguine-primaver-della-santa-maria/