Linguine with Spring Green Veggies Primavera | PCC Natural Markets

Linguine with Spring Green Veggies Primavera

Serves: 4 to 6

Your rating: None (15 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

This dish is a joyful tour through the late spring produce: tender asparagus stalks, two or three kinds of peas, bright arugula and baby spinach.



Bring a large pot of salted water to a boil and cook linguine according to the package directions, until it is just barely al dente. Err on the side of undercooked since it is going to be folded into the hot sauce. Drain but don’t rinse.

In a heavy sauté pan, heat about 2 tablespoons oil over medium heat and add the leeks, garlic, asparagus and peas. Stir-fry this mixture for about 2 minutes or until the veggies are bright green. Toss in the arugula, spinach, basil, chèvre and bacon. Season with salt and pepper, to taste.

Fold the hot pasta into the mixture and drizzle with a little additional olive oil, if desired. Toss to heat through and serve immediately. Garnish with shaved Parmesan cheese.

Each serving: 270cal, 11g fat (5g sat), 45mg chol, 110mg sodium, 30g carb, 3g fiber, 11g protein

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on May 5, 2012.

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: asparagus, greens, pasta, vegetables


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