Lemon Primavera Linguine with Summer Vegetables


1lb- Linguine
1-Red Bell Pepper, diced
2-cloves Garlic, crushed
1-cup Brocoli Florets, cut bite size
1-cup Zucchini, diced
1-Scallion, diced
2-Carrots, diced
1-bag Arugula or Baby Spinach
2-Lemons, juice from
Zest from the Lemons
Extra Virgin Olive Oil
Salt & Pepper, to taste
Locatelli cheese (Pecorino-Romano), grated for sprinkling


Bring a large pot of salted water to boil. It should taste like sea water. Cook pasta according to package.

In the meantime, in a large pan heat 2 tablespoons of extra virgin olive oil and add all the vegetables except for the arugula. Sautee for about 5 minutes or until zucchini is tender. Add the zest of one lemon and squeeze in the juice of one lemon, salt and pepper to taste. Taste it, you may not need the other lemon.

Drain pasta completely and return to pot. Toss in arugula and stir gently to allow the heat from pasta to wilt it. Then add the rest of the vegetables. Taste and add more lemon juice/zest if needed. Serve with lots of Pecorino Romano cheese.

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