• Peanut and Vegetable Linguine

    1 vote
    Peanut and Vegetable Linguine
    Prep: 20 min Cook: 20 min Servings: 4
    by Julia Ann Souders
    62 recipes
    A recipe for a meatless Monday meal of healthy whole grain pasta, fresh vegetables and peanuts for a bit of Mediterranean cuisine. Adapted from The Cook's Encyclopedia of Vegetarian Cooking, Linda Fraser, 2001, p 140 "Peanut Noodles." ©2007-2014 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” and All rights reserved.


    • 7 ounces of whole grain linguine
    • 2 tablespoons olive oil
    • 2 garlic cloves, minced
    • 1 tablespoon fresh ginger, minced
    • 1/2 cup onion, chopped
    • 1 red bell pepper, seeded and cut into 1/2 inch pieces
    • 1 Roma tomato, seeded and cut into 1/2 inch pieces
    • 1 small to medium zucchini cut into 1/2 inch pieces
    • 1/2 cup roasted peanuts
    • 1/4 cup olive oil
    • 1-2 tablespoons lemon juice
    • 1/2-1 teaspoon crushed red pepper flakes
    • 1-2 tablespoons balsamic vinegar
    • salt and pepper to taste
    • 3 tablespoons fresh snipped parsley, basil and cilantro
    • 8 black olives, sliced


    1. Prepare linguine to the package instructions and drain well.
    2. Heat the 2 tablespoons of olive oil in a large skillet.
    3. Saute onion, garlic and ginger until softened.
    4. Add the chopped vegetables, cook over medium heat 10 minutes.
    5. Add the roasted peanuts.
    6. In a small bowl, prepare the dressing, adding all the dressing ingredients, except herbs and olives.
    7. Whisk together.
    8. Add the pasta to the vegetables.
    9. Pour the dressing, olives and herbs over pasta and vegetables.
    10. Toss together to blend flavors; heat through.
    11. Serve immediately.

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    • Julia Ann Souders
      Julia Ann Souders
      Thank you. I do too.
      +Shalina Silva
      • ShaleeDP
        I like this. I will try to do this right... I love learning new ways to enjoy pasta!

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