Pasta & Vegetables In Wine Sauce
20 min
35 min


1 (9-ounce) package uncooked refrigerated fresh linguine  

3 tablespoons Land O Lakes® Butter

1 medium thinly sliced red onion

1/2 teaspoon finely chopped fresh garlic

2 medium (2 cups) yellow summer squash, halved lengthwise, sliced 1/8-inch

1 medium (1 cup) tomato, cubed 1/2-inch

1 pound (24) asparagus spears, trimmed, cut into thirds

1 medium red or green pepper, cut into 1/4-inch strips

1/2 cup dry white wine or chicken broth

2 tablespoons chopped fresh dill weed  

1/4 teaspoon salt

1/4 teaspoon coarsely ground pepper

1/4 cup freshly grated Asiago or Parmesan cheese

Freshly grated Asiago or Parmesan cheese


 *Substitute 9 ounces uncooked dried linguine. **Substitute 2 teaspoons dried dill weed.

How to make

  1. STEP 1

    Cook linguine according to package directions; drain.

  2. STEP 2

    Melt butter in 10-inch skillet until sizzling; add onion and garlic. Cook over medium heat, stirring occasionally, 3-4 minutes or until onion is softened. Add squash, tomato, asparagus and red pepper. Continue cooking, stirring occasionally, 8-10 minutes or until vegetables are crisply tender. Stir in wine, dill weed, salt and pepper. Continue cooking, stirring occasionally, 3-5 minutes or until heated through.

  3. STEP 3

    Serve over linguine; sprinkle with 1/4 cup Asiago cheese. Serve with additional Asiago cheese.


9Fat (mg)
2Cholesterol (mg)
180Sodium (mg)
41Carbohydrates (g)
2Dietary Fiber
11Protein (g)


Explore reviews from
our online community

  August 26, 2008

A great relatively quick weeknight dinner and is good with any assortment of veggies cut to similar sizes. My kids didn't like the "grass" (dill) on the pasta though, but all the adults thought it was good.

— says Alexa
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