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Veggie Linguini a la Linguini

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Total Time (minutes)
35
Difficulty
1
Servings
4
Ingredients
10
Total Prep Time: 15 minutes
Calories Per Serving: 332
Nutrients

Nutrition Facts

1¾ cups

Amount per serving
Calories 332 Calories from fat: 72
% Daily Value*
Fat 8 g 10 %
Saturated 1 g 7 %
Trans 0 g
Polyunsaturated Fat 1 g %
Monounsaturated Fat 4 g %
Cholesterol 4 mg 1 %
Sodium 593 mg 26 %
Potassium 435 mg 9 %
Carbohydrate 59 g 21 %
Fiber 10 g 36 %
Sugars 9 g
Protein 12 g
Vitamin A 50 %
Vitamin C 50 %
Calcium 8 %
Iron 8 %
Vitamin E 8 %
Thiamin 10 %
Vitamin B6 15 %
Phosphorus 8 %
Magnesium 6 %
Manganese 20 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • ½ (16-ounce) package whole wheat linguine pasta
  • 1½ tablespoons olive oil
  • 1 DOLE® Sweet Potato, peeled and chopped
  • ½ cup chopped DOLE® Red Onion
  • 2 cups thinly sliced DOLE® Brussels Sprouts
  • 1 cup DOLE® Baby Arugula
  • ⅓ cup balsamic vinegar
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 3½ tablespoons grated Parmesan cheese

Directions

  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.

Chef Tip:

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.  

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Veggie Linguini a la Linguini Prep Time:15 minutes Cook time:35 minutes Serves: 4
Nutrition facts: 332 Calories, 8 grams fat
Ingredients: ½ (16-ounce) package whole wheat linguine pasta, 1½ tablespoons olive oil, 1 DOLE® Sweet Potato, peeled and chopped, ½ cup chopped DOLE® Red Onion, 2 cups thinly sliced DOLE® Brussels Sprouts, 1 cup DOLE® Baby Arugula, ⅓ cup balsamic vinegar, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, 3½ tablespoons grated Parmesan cheese, Directions:Preparepasta as label directs; reserve 1½ cups pasta cooking water. Drain pasta; return to saucepot and cover.
Heat1 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. 
Servepasta sprinkled with cheese.

Chef Tip:

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.