Overhead view of linguine pasta topped with vegetables on a blue plate.

Linguine with Summer Vegetables

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


  • 8 ounces linguine pasta
  • 3 tablespoons olive oil
  • 2 cups fresh corn (from 3 ears)
  • 1/2 cup sliced leeks
  • 1 heaping teaspoon minced garlic
  • Kosher salt and black pepper, to taste
  • 1 pint cherry tomatoes, halved
  • 2 small zucchini, cut into ribbons with a peeler
  • 1 small squash, cut into ribbons with a peeler
  • 1/2 cup chicken broth
  • 1/2 cup fresh basil leaves


  1. Cook pasta according to package directions and drained.
  2. While pasta is cooking, heat olive oil in a skillet over medium heat. Add corn, minced garlic and leeks. Stir occasionally, until corn is tender (about 5 minutes).
  3. Add squash, zucchini, tomatoes and chicken broth. Season with salt and pepper to taste. Stir to combine. Cover and simmer for 5-7 minutes (stirring occasionally), or until vegetables are tender. Serve over linguine. Sprinkle with fresh basil leaves.


Adapted from Real Simple Magazine

  • Category: Pasta
  • Method: Saute
  • Cuisine: American

Keywords: linguine with summer vegetables