Baby vegetable linguine

This vibrant pasta dish is bursting with flavour and nutrition.

  • 25 mins cooking
  • Serves 4
  • Print


Baby vegetable linguine
  • 150 gram (4½ ounces) baby brussels sprouts
  • 500 gram (1 pound) linguine
  • 2 tablespoon extra virgin olive oil
  • 400 gram (12½ ounces) baby spring onions, trimmed, halved
  • 1 clove garlic, sliced thinly
  • 100 gram (3 ounces) yellow patty-pan squash, sliced thinly
  • 1 cup (120g) frozen peas
  • 2 tablespoon finely grated lemon rind
  • 100 gram (3 ounces) goat's cheese, crumbled


Baby vegetable linguine
  • 1
    Separate as many of the outer leaves from the brussels sprouts as possible; cut hearts of sprouts in half.
  • 2
    Cook pasta in a large saucepan of boiling water until just tender; drain. Return to pan to keep warm.
  • 3
    Meanwhile, heat oil in a large frying pan over medium heat; cook onions and garlic, stirring, for 5 minutes or until onion is tender and golden. Add sprout hearts, squash and peas; cook, stirring, for 2 minutes. Add rind, sprout leaves and pasta to pan; cook, stirring, until pasta is heated through and sprout leaves are just tender. Season to taste.
  • 4
    Top with cheese to serve.

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