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Vegetable Linguine with White Wine and Parmesan

Vegetable Linguine with White Wine and Parmesan

Date Added: 28/05/2012

If you are losing your appetite because of the hot weather, the freshness of this  vegetable and white wine pasta recipe might just be what you're looking for! 




2 tbsp                                Olive oil

3 cloves                            Garlic, chopped

3                                         Shallots, sliced

2                                         Large carrots, diced

1 7-ounce package        Pre-cut butternut squash, cut into 1/2-inch cubes

1/3 pound                        Young kale, stems and leaves coarsely chopped

1 tbsp                               Dried thyme

1 cup                                White wine

8 ounces                         Whole wheat linguine

1 cup                                Freshly grated Parmesan

salt and freshly ground black pepper




1. Boil a large pot of water.  Salt the water and add the linguine.  Cook until al dente, about 10 minutes.

2. Meanwhile, heat the olive oil in a large saute pan over medium-high heat.  Add shallot, garlic, squash, and carrots, and cook until vegetables soften, about 7 minutes.  

3. Add the thyme and season with salt and pepper. Add the kale and cook until kale wilts down, about 2 minutes.

4. Add wine and cook for another 5 minutes, allowing it to reduce.  Season to taste with salt and pepper.

5. Add the cooked fettuccini, about 1/4 cup of the water the pasta cooked in, and 2/3 cup of Parmesan. Stir to combine.

6. Transfer to serving plates, top with remaining Parmesan, and serve.


Serves 6