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Pasta & Vegetables in Wine Sauce
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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.

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