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Veggie Linguini a la Linguini

WEB USE_Dole_Veggie_Linguini_a_la_Linguini-47
35 Minutes Total time 15 Minutes Prep time 20 Minutes Cook Time 332 Calories 4 Servings


Allergens: Milk and Other Dairy, Eggs, Wheat


  1. Prepare pasta as label directs; reserve 1½ cups pasta cooking water. Drain pasta; return to saucepot and cover.
  2. Heat 1 tablespoon oil in a large skillet over medium heat; add potato and cook 10 minutes, stirring occasionally. Add onion and remaining ½ tablespoon oil; cook 5 minutes or until vegetables are tender, stirring occasionally. Add Brussels sprouts; cook 2 minutes or until lightly browned and tender. Add arugula; cook 1 minute or until wilted, stirring occasionally. Add vinegar, salt, pepper, 1 cup reserved pasta water and pasta; cook 2 minutes or until slightly thickened, stirring occasionally. Add remaining ½ cup reserved pasta water, if desired. Makes about 7 cups. 
  3. Serve pasta sprinkled with cheese.

Tips & tricks

Try replacing the balsamic vinegar in this recipe with an equal amount of another acidic liquid, such as red wine vinegar or fresh lemon juice from a DOLE® Lemon.  
Vegetarian Milk and Other Dairy Eggs Wheat Mains Dinner Winter

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