Garlic-Oil Inflused Linguine and Vegetables

    40 minutes

    Quickly steamed vegetables with pasta and a light garlic oil dressing. Add as much garlic oil as you need to prevent the pasta sticking together.

    186 people made this

    Serves: 6 

    • 1/2 cup (125ml) vegetable oil
    • 10 cloves garlic, finely chopped
    • 375g linguine
    • salt to taste
    • 1/2 cup chopped broccoli
    • 1/2 cup chopped cabbage
    • 1/2 cup grated carrots
    • 1/2 cup chopped cauliflower
    • 2 tablespoons diced spring onions
    • 500g chicken tenders, cut into bite-size pieces
    • 3 1/2 tablespoons soy sauce
    • salt and pepper to taste
    • 1 cup chopped coriander
    • 4 lime wedges

    Preparation:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Heat oil in a frypan over medium heat. Mix in garlic. Cook and stir until golden. Remove from heat and allow to cool.
    2. Bring a large pot of lightly salted water to a boil. Place linguine in pot and cook 8 to 10 minutes until al dente. Drain and transfer to a large bowl. Set aside 1 tablespoon garlic oil and toss remainder with pasta to coat. Season pasta with salt.
    3. Bring a pot of water to a boil. Immerse broccoli, cabbage, carrots, cauliflower and spring onions in water for about 30 seconds. Drain and set aside.
    4. Heat reserved garlic oil in frypan over medium heat. Mix in chicken and 2 tablespoons soy sauce. Cook until chicken juices run clear. Mix in vegetables and remaining soy sauce. Season with salt and pepper. Toss with linguine and garnish with coriander and lime to serve.

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    Reviews in English (155)


    Hello All. I submitted this recipe and wanted to make a comment about the vegetables. I suggested the boiling method because the veggies will cook much faster, but in fact, I prefer to stir-fry my veggies as opposed to boiling. Please do which ever you prefer and feel free to add or take away ingredients at your leisure, this recipe is very forgiving. Also, use as much or as little garlic oil as you desire to toss your noodles in. I will sometimes add some salt and soy sauce to toss my noodles in along with the oil to add some extra flavor. If your not a cilantro lover, I recommend tossing in some extra chopped green onions. Happy Cooking.  -  26 Feb 2006  (Review from Allrecipes USA and Canada)


    What a nice surprise this dish is. On the surface it really doesn't look like anything too special, but it's flavorful and delicious. No one flavor overpowers the other. Tossing the noodles with the garlic oil is a must! I doubled the veggie amounts,used olive oil instead of the veg oil, omitted the cilantro and squeezed a little lime juice over the dish when it was done. Fantastic! I would also recommend using a good quality soy sauce (like Kikkoman) instead of the thick cheap salty stuff. Thank you, this is definitely a keeper.  -  05 Feb 2007  (Review from Allrecipes USA and Canada)


    Fabulous! Became member just to rate this recipe. All 3 kids had 3rds. I doubled veggies and just threw them in with the boiling noodles during the last 30 seconds of cooking time. This is a new family favorite. Thanks JOSIE!  -  13 Jul 2007  (Review from Allrecipes USA and Canada)