Linguine and Squash

    35 minutes

    Little yellow squash are divine when sauteed briefly with garlic and served with pasta. If you are not vegetarian, cooked chicken and prawns go well with this dish.

    18 people made this

    Serves: 3 

    • 500g linguine
    • 3 tablespoons olive oil
    • 1 small zucchini, thinly sliced
    • 1 small yellow squash, thinly sliced
    • 2 carrots, sliced thin
    • 1 red capsicum, thinly sliced
    • 1/2 onion, sliced
    • 1 tablespoon mixed herbs
    • 4 cloves crushed garlic
    • 1/4 cup (65ml) white wine
    • 1 tablespoon lemon juice

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. In a large pot of boiling salted water cook linguine until al dente. Drain well.
    2. Meanwhile, in a large frypan heat olive oil and add thinly sliced zucchini, squash, carrots, red capsicum, onions, herbs and minced garlic. Cook on medium-high for five minutes stirring frequently.
    3. Add white wine and lemon juice and continue cooking until vegetables are crisp-tender and liquid has reduced, about 5 to 10 minutes.
    4. Toss cooked and drained pasta with sauteed vegetables and serve.

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    Reviews in English (17)


    This makes for a lovely summer lunch! I added an extra red bell pepper, and had to use garlic powder instead of fresh garlic. I also decreased the pasta by half, and next time I will add even more vegetables. (I like to have at least 50/50 pasta/vegetables, if not more veg than pasta).  -  29 May 2010  (Review from Allrecipes USA and Canada)


    This recipe was excellent. I also added some chopped toamatoes just before adding the white wine. To finish it off I sprinkled on some finely shredded mozzarella and some fresh grated romano. A great taste of summer any time of year!!  -  02 Feb 2005  (Review from Allrecipes USA and Canada)


    Very yummy! I substituted green pepper for the red pepper and I used baby corn instead of carrots (only because I had the baby corn but not the carrots). I also added mushrooms since I love them! My only suggestion would be to not use as much pasta as required. I made this for myself and one other person and used MORE than the suggested amount of vegetables but I did use one full pound of pasta. However, when it came time to serve it seemed like the veggies got lost in all the pasta! But other than that, I can't wait to make it again!  -  19 Jan 2005  (Review from Allrecipes USA and Canada)