Easy Pasta Recipe: Tri-Colored Veggie Linguine

Thinly shredding vegetables encourages picky eaters to slurp &em up along with their linguine in this easy pasta dish.
By Marge Perry
Feb 18, 2014

Feb 18, 2014

Serves 4


  • 8 oz linguine
  • 4 small carrots, shredded
  • ¼ cup extra-virgin olive oil, divided
  • 3 garlic cloves, sliced lengthwise
  • 2 medium zucchini, shredded
  • 2 Tbsp lemon juice
  • ½ tsp salt
  • ½ cup parsley, chopped
  • ½ cup shredded Parmesan


1. Cook the linguine according to package directions. Three minutes before the pasta is done, add carrots to the pot. Finish cooking and drain.

2. Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add the garlic and cook 15 seconds, stirring constantly, until very lightly golden on edges. Add the zucchini and cook, tossing frequently, 2 minutes. Remove skillet from heat.

3. In a large bowl, whisk together the remaining 3 tablespoons olive oil, lemon juice, and salt. Add the pasta and zucchini; stir in the parsley and Parmesan. Serve.

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