Topped with smoked mozzarella cheese and fragrant basil, this Linguine with Vegetables and Wine Sauce is about as wonderful as wonderful can be. It’s healthy to eat. It’s fast to make, and therefore, perfect for a weeknight. And of course it’s powerfully delicious, which is why I filmed and wrote up the recipe for you:
As you will discover in the above video, a printable recipe isn’t really necessary for this dish. You can alter the ingredients and quantities to suit your own taste and appetite. Feel free to substitute dry white vermouth for the Pinot Grigio that I used.
Linguine with Vegetables and Wine Sauce
For the pasta:
- 8 ounces linguine, cooked in boiling, salted water just to the "al dente" stage -- about 9 minutes
For the vegetables:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon garlic paste
- 1 red onion, thinly sliced into half-moons
- 1 yellow squash, cut lengthwise in half and thinly sliced
- 1 red bell pepper, cut into thin strips
- 1 tomato, deseeded, and cut into 1/2-inch pieces
- Salt and pepper to taste
- Crushed red chili flakes -- a dash or more, to taste
- 1/2 cup dry white wine or dry white vermouth
- Shredded smoked mozzarella -- a handful for each serving
- Chopped or torn fresh basil leaves -- a sprinkling for each serving
- In a large pot of boiling, heavily-salted water, cook the linguine just to the al dente stage -- usually 9 minutes. Drain and divide among plates.
- While the pasta is cooking, heat the butter and oil in a skillet over medium heat. When the butter melts, add the garlic paste, onion, squash, bell pepper, and tomato. Toss to coat. Then stir in the salt, pepper, and chili flakes. Cover the skillet, lower the heat, and let cook just until the vegetables are tender-crisp -- about 5 minutes.
- Add the wine to the skillet. Then increase the heat, and let the wine boil for 1 minute. Remove from heat.
- Top the pasta with the vegetable mixture, and garnish with the smoked mozzarella and fresh basil. Serve and enjoy!