Baby vegetable linguine
This vibrant pasta dish is bursting with flavour and nutrition.
- 25 mins cooking
- Serves 4
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Ingredients
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
Method
Baby vegetable linguine
- 1Separate as many of the outer leaves from the brussels sprouts as possible; cut hearts of sprouts in half.
- 2Cook pasta in a large saucepan of boiling water until just tender; drain. Return to pan to keep warm.
- 3Meanwhile, 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.
- 4Top with cheese to serve.