Skip to main content

Grilled Vegetable Linguine

Colorful and packed with intense flavors, this vegetable linguine contains grilled onions, yellow squash, zucchini, grape tomatoes, and fresh basil.
Grilled_Vegetable_Linguine

Ingredients:

3/4 lb. whole-wheat linguine, boiled and drained
2 Markon First Crop Red Onions, sliced
2 Markon First Crop Zucchini, halved
2 Markon First Crop Yellow Squash, halved
2 cups Markon First Crop Grape Tomatoes
1/2 cup Markon First Crop Basil, chopped
1/2 cup olive oil
Salt and pepper, to taste

Instructions:

Toss all vegetables in 3 Tbsp. olive oil and grill until tender; chop coarsely. Toss hot vegetables with remaining 1 Tbsp. olive oil, pasta, and basil. Season with salt and pepper and serve.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.