No meat? No problem! Here’s an easy pasta recipe for you. It’s Vegetable Linguine! Go ahead and gather up your favorite vegetables because it’s about to go down. I like to take advantage of the summer crops in season for this recipe by using squash, zucchini, and bell peppers. However, you can certainly use, or add whatever vegetables you like. If you like corn or mushrooms, then use those! As long as you adhere to the seasonings, it’s going to taste pretty great. 

Skip the Jitters. Keep the Energy.

Plant-powered energy, calm focus, and gut support in a refreshing peach mango drink. Just add water and enjoy.

Try Yerba Magic

To start, first, boil some water and salt it well. Then, add in the linguine and cook it according to package instructions. Of course, you can make fresh pasta from scratch if you really want to do the labor. Mix together some flour, eggs, olive oil, salt, and a little bit of water to make it. For this recipe, however, I went ahead and made pasta straight from the box. Wheat Linguine is used for this recipe. You can use any pasta you like. 

Print

Vegetable Linguine

Recipe by Recipe Helper

Course: MainDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

Still Cutting on Plastic?

Switch to a double-sided titanium cutting board with a built-in knife sharpener and garlic grater for cleaner, simpler meal prep.

See the Difference

minutes

Ingredients

• For the Pasta:

• 1 package linguine pasta, cooked

• For the Vegetables:

• 2 tablespoons olive oil

• 1/2 yellow squash, chopped

• 1/2 zucchini, chopped

• 1 yellow bell pepper, chopped

  

  Your Personal Escape From the Heat

  Enjoy refreshing airflow wherever you work, rest, or relax with compact evaCHILL.

  See How It Works
  

  Still Cooking With Five Appliances?

  Grill, air fry, roast, bake, steam, and more with one smokeless multi-cooker designed for faster meals and less kitchen clutter.

  See It in Action

• 1 red bell pepper, chopped

• 1 tablespoon garlic powder

• 1 teaspoon thyme

• For the Sauce:

• 28 oz tomato pasta sauce

• 1/4 cup water

Directions

• In a large skillet over medium-high, heat 2 tablespoons olive oil. Add in the zucchini, and squash. Saute for 4 minutes.
• Add the chopped bell peppers, garlic powder, salt, and pepper, to taste. Sauté for 4 more minutes.
• Turn the heat down to medium-low and add in the jarred pasta sauce. Mix well and simmer for 2 more minutes.
• Turn off the heat and serve over linguine pasta. Enjoy!

Notes

• A different pasta may be used in place of linguine.

Make sure that you chop your vegetables into bite-sized pieces. You don’t want big chunks. You want something that you can easily put on your fork so that you can get a taste of everything with each and every bite. 

It is best to saute the vegetables so that they are tender, but still firm to the bite. Their texture pairs perfectly with the al dente pasta. Keeping the vegetables slightly firm will leave you feeling full and satisfied. 

After sauteing the vegetables, keep them in the skillet and add in 28 ounces of your favorite red sauce. To make it easy on yourself, I recommend that you use a jar of sauce. If you’re feeling adventurous, then you can make your own completely from scratch. You can even incorporate fresh herbs, which is what I love to do on occasion. Allow the sauce and vegetables to simmer for about 10 to 15 minutes, and then taste it of course to see if it is seasoned to your liking. If you find that your sauce is too bitter, then add in a teaspoon of sugar at a time to cut down on some of the acidity. Don’t worry about getting it too sweet! Be sure to taste the sauce in between each teaspoon or added sugar.

Serve your pasta on a plate. Either toss the linguine with the sauce or pour the sauce on top of the linguine. For presentation purposes, it is really pretty to just pour the sauce on top of the linguine. See how easy and quick this meal is to make? Just like that, you have yourself an easy Vegetable Linguine in minutes! 

In total, this meal takes about 20 minutes to make. It’s even better the next day because the sauce gets a lot more time to marinate with the vegetables overnight. So, you will be pleasantly surprised and content with your lunch or dinner the next day. I hope you enjoy this recipe and make it for your family and friends!

Stop Fighting Your Suitcase

Create more room in your luggage with reusable vacuum bags and a compact rechargeable pump for faster, more organized packing.

See How It Works