Loading...

Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta.

While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and sliced red onion, and sauté for 2-3 minutes until fragrant and softened.

Add the sliced red and yellow bell peppers to the skillet. Cook for 5-7 minutes, stirring occasionally, until they begin to soften.

Stir in the zucchini and cherry tomatoes. Continue to cook for another 3-5 minutes, until the zucchini is tender-crisp and the tomatoes start to burst.

Pour in the vegetable broth and bring to a simmer. Add the fresh spinach, stirring until it wilts completely, about 1-2 minutes.

Add the drained linguine to the skillet with the vegetables. Pour in the lemon juice, chopped fresh basil, grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using).

Toss everything together until well combined. If the sauce seems too dry, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.

Serve immediately, garnished with extra grated Parmesan cheese if desired.


Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta.

While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and sliced red onion, and sauté for 2-3 minutes until fragrant and softened.

Add the sliced red and yellow bell peppers to the skillet. Cook for 5-7 minutes, stirring occasionally, until they begin to soften.

Stir in the zucchini and cherry tomatoes. Continue to cook for another 3-5 minutes, until the zucchini is tender-crisp and the tomatoes start to burst.

Pour in the vegetable broth and bring to a simmer. Add the fresh spinach, stirring until it wilts completely, about 1-2 minutes.

Add the drained linguine to the skillet with the vegetables. Pour in the lemon juice, chopped fresh basil, grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using).

Toss everything together until well combined. If the sauce seems too dry, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.

Serve immediately, garnished with extra grated Parmesan cheese if desired.
