Print Recipe
5 from 1 vote

Linguine con verdure

Here’s a recipe for linguine con verdure, courtesy of ASK Italian. It’s packed with fresh veg, a kick of chilli, an olive tapenade.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Pasta meals
Cuisine: Italian
Keyword: ASK Italian, Italian, linguine, linguine con verdure, pasta
Servings: 4 bowls
Calories: 1185kcal
Author: Ask Italian

Ingredients

For the olive tapenade

  • 250 g black olives pitted and finely chopped
  • 1 tablespoon small capers drained and finely chopped
  • 2 garlic cloves crushed with a little sea salt
  • 10 g fresh basil leaves finely chopped
  • 1/2 lemon zest and juice
  • 185 ml extra virgin olive oil
  • 1 pinch freshly ground black pepper

For the rest

  • 70 g green beans topped, tailed and cut in half
  • 3 tbsp extra virgin olive oil
  • 1 garlic clove finely chopped
  • 240 g courgette cut in 1cm (1/2 inch) batons
  • 220 g peas
  • 100 g sundried tomatoes in oil drained and cut into large pieces
  • 80 g baby spinach
  • 10 g 1 medium red chilli de-seeded and cut into rings
  • 120 ml water
  • 20 g fresh basil leaves finely chopped
  • 500 g dried linguine or fettuccine, as directed in the original recipe
  • 1 pinch freshly ground sea salt and black pepper

Instructions

For the olive tapenade:

  • Put the olives, capers, garlic, basil and lemon zest into a bowl and, using a hand blender, blend until you have a smooth paste.
  • Add the lemon juice and olive oil and mix well.
  • Season with black pepper to taste – tapenade keeps well in the fridge for up to one month in an air-tight container.

For the rest:

  • Blanch the green beans by dropping them into rapidly boiling water for 2 minutes. Drain, refresh under cold water and set aside.
  • Heat 1 tablespoon of the oil in a saucepan over a low heat. Add the spinach leaves and wilt slowly, stirring, for 2-3 minutes. Season lightly with salt and pepper and set aside. Bring a large pan of salted water to a rolling boil for the pasta.
  • Heat the remainder of the oil in a large frying pan over a low heat. Add the chopped garlic and saute lightly. Don’t let it burn.
  • Add the courgettes and saute gently for 3-4 minutes until they start to soften. Stir in the peas, sun-dried tomatoes, spinach, green beans, chilli and water and cook over a medium heat for a further 4 minutes. Stir in the basil and season with salt and pepper to taste. Keep warm while the pasta cooks.
  • Drop the fettuccine into the boiling water and cook according to the packet instructions. Using a mug, scoop out a cupful of the pasta cooking water and set aside.
  • Drain the fettuccine and turn them into the pan with the sauce. Cook together over a medium heat for 2-3 minutes, stirring to blend the sauce with the noodles. If the sauce seems dry, add a little of the reserved pasta cooking water.
  • Divide the pasta into hot bowls and place a spoonful of tapenade on top of each dish. Serve immediately.

Nutrition

Calories: 1185kcal | Carbohydrates: 116g | Protein: 23g | Fat: 72g | Saturated Fat: 10g | Sodium: 1140mg | Potassium: 1169mg | Fiber: 12g | Sugar: 9g | Vitamin A: 3523IU | Vitamin C: 79mg | Calcium: 140mg | Iron: 5mg